I created this recipe to make Thai Chicken Wings this weekend, and it was great! Use this sauce in any of your Thai recipes asking for Sweet Chili Sauce. This recipe is medium hot, so use the chilis according to your taste! I also use it on my sushi, egg rolls, and spring rolls, and it is incredible!
- In a small pan add the first 6 ingredients together, over low heat.
- Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
- Mix well, and let sit until hot.
- Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
- Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.
I used 2T of cornstarch instead of the 3T the recipe called for and it was too much. I think starting with 1T and working your way up is the way to go. I added more water and sugar and it turned out ok. I used it with egg rolls and it was pretty good.
I wish I'd taken notice of what Houseblend said - I thought it seemed like a lot of cornstarch, should have trusted my instinct! It was so thick that it would have been inedible. It was also far too vinegary. I added water and more sugar, and then cooked the taste of the cornstarch out until the sauce was clear - which took about 20 minutes. I've eventually ended up with an ok sauce, but i think i may work out my own recipe next time!
Dh and I love all things Thai and I was looking forward to making one of our favorite condiments at home, but unfortunately this sauce was unedible. Nothing like the little dish that we get with our appy's. First of all, the cornstarch mixture is way too plentiful for the small amount of liquid this makes, so you end up with a chalky tasting sauce. Second, this sauce tasted like a tart vinegar with hot pepper more than a nice balance of sweet, tangy and hot. I had to throw out the sauce as I just couldn't bring myself to serve it with dinner. Will not try again.