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Asian sweet chili sauce is one of the most popular condiments in Asian cuisine. This homemade version perfectly balances natural sweetness with chili heat, fresh ginger and rice vinegar, creating a flavorful sauce for countless dishes.
Use it as a dipping sauce for spring rolls, drizzle it over stir-fried noodles or rice, or serve it as a glaze for chicken or fish.
Ingredients for asian sweet chili sauce
- 200 g fresh red chilies (4–5 hot chilies, to taste)
- 2 red bell peppers
- 3 garlic cloves
- 1 small piece of fresh ginger (grated)
- 150 g brown sugar
- 100 ml rice vinegar (or apple cider vinegar)
- 100 ml water
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Method
1Clean and deseed the chilies and peppers, then chop them into pieces. Peel the garlic and grate the ginger.
2Put the chilies, peppers, garlic, ginger, sugar, vinegar, water and soy sauce in a pan. Bring to a gentle simmer over medium heat.
3Cook for about 15–20 minutes until the sugar melts and the sauce thickens slightly.
4Blend with a hand blender to a smooth texture. Add lime juice for extra freshness if desired.
5If you want a thicker sauce, stir in the dissolved cornstarch and cook for another 1–2 minutes until glossy.
6Pour into sterilized jars or bottles. It will keep in the refrigerator for up to 2 months, but once opened, use within 2–3 weeks.
Tips
If you prefer a milder version, use fewer chilies or replace part of them with red bell peppers. For a more authentic Asian flavor, add a tablespoon of fish sauce. For extra freshness, stir in a little lime juice just before serving.
Frequently Asked Questions (FAQ)
What does Asian sweet chili sauce go best with?
It’s perfect with spring rolls, stir-fried noodles, rice, chicken, fish and even roasted potatoes as a dip.
Can I use dried chilies?
Yes, but soak them in hot water for about 20 minutes to soften before using them instead of fresh ones.
