Easy Sriracha Sweet Chili Sauce
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This easy homemade version of Thai sweet chili sauce gets a little spin with the addition of sriracha for an added layer of spice and flavor.
This is probably my daughter’s favorite sauce. It’s expected at the mention of spring rolls of any kind. Major stank eye will be given if I don’t whip some up before dinner hits the table. We love it on everything from eggrolls, to rice, and even fried chicken. I will not claim that this is in any way authentic, but it is delicious. Plus, I put my own little touch with some sriracha for extra spicy and extra flavor.
What is sweet chili sauce?
Made of chilies, sugar, and seasonings like garlic and fish sauce, sweet chili sauce is a delicious Thai cooking staple. The traditional Thai recipe uses fresh peppers and garlic as the base flavor and source of heat in the sauce. My version is a modified version with the same effect—flavorful and spicy. In place of the fresh chilies, I’m using sriracha sauce for the heat and red pepper flakes for the look. In Thai cooking, Sriracha is another pepper sauce minus the sweetness. It packs a really nice heat without being too hot and a good flavor that adds to the taste of the sweet chili sauce.
Seasoned rice wine vinegar
Red pepper flakes dried
Sweet chili sauce can be used in spreads for sandwiches in many types of dips. It’s amazing in recipes like Sriracha Sweet Chili Chicken Stir Fry, Seasoned Sweet Potato Fries with Sweet Chili Mayo, and Buttermilk Fried Shrimp with Bang Bang Sauce.
How to make sweet chili sauce
Dissolve cornstarch with 1/4 cup of the water and set aside. In a saucepan over medium heat whisk together the remaining water, sugar, rice wine, sriracha, garlic powder, and red pepper flakes.
Bring the mixture to a boil and lower the heat. Add dissolved cornstarch to thicken. Simmer for another 3-4 minutes then remove it from the fire. Allow it to cool before storing it in a tightly sealed jar. Refrigerate for 7-10 days.
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Easy Sriracha Sweet Chili Sauce
- 1 c water
- 1/2 c white sugar
- 1/4 c seasoned rice wine vinegar
- 1/4 c sriracha sauce
- 2 tbsp cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes dried
- Dissolve cornstarch with 1/4 cup of the water and set aside. In a saucepan over medium heat whisk together the remaining water, sugar, rice wine, sriracha, garlic powder, and red pepper flakes.
- Bring the mixture to a boil and lower the heat. Add dissolved cornstarch to thicken. Simmer for another 3-4 minutes then remove it from the fire. Allow it to cool before storing it in a tightly sealed jar. Refrigerate for 7-10 days.
What’s the serving size and how many calories? Thanks!
Hi, it’s appx 2 tablespoons per serving for the 29 calories listed.
Delicious and sweet. Gear job!
I chose your recipe because my husband doesn’t like honey. Your recipe was spot-on for the taste I was trying to achieve and it was so easy. Thank you!
Thanks for coming back to share!