Let me just start off by saying I love Thai Sweet Chili Sauce (affiliate link). I put it in stir fry dishes, on veggies, on chicken, on fish, as a dipping sauce… you name it, I’ll eat it that way. So when I went to make a recipe I found called Broiled Salmon with Thai Sweet Chili Glaze and realized I had forgotten to buy the sauce I about went into a panic. I had been looking forward to this meal all day. Bummer central.
Luckily, I kept a clear head and went to the all knowing Google. And sure enough; lots of people had tried to make their own. I looked through a few recipes, tweaked and combined some, and came up with my own version.
Add rice vinegar, water, and sugar to a pan on medium high and stir until dissolved.
Stir the slurry into your pot and mix with a whisk.
The sauce will immediately thicken up. Once you do this turn your heat down again (it should be on the “off” end of low).
If you have any questions, feel free to comment and I will help in any way I can! And be sure to leave a note telling me how you liked it! 🙂
- ¾ cup Sugar
- ½ cup Rice Vinegar
- ¼ cup Water
- 1 Tbsp Crushed Red Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Cornstarch
- 1 Tbsp Cold Water
- ½ Tbsp Fish Sauce
- Add rice vinegar, water, and sugar to a pan on medium high and stir until dissolved.
- Add crushed red pepper and minced garlic to pan.
- Bring to a boil then reduce the heat and let it simmer for 5 or 10 minutes.
- Create a slurry by putting the cornstarch in a bowl and adding cold water to it while stirring with a fork. Whisk the slurry into the pan.
- The sauce will immediately thicken up. Once you do this turn your heat down again (it should be on the "off" end of low) and add the Fish Sauce.
- Let it cool and bottle it up. Keep refrigerated.