Servings: 14 tablespoons
Sweet Chili Sauce Recipe
This versatile sweet chili sauce is naturally sweetened with honey and orange juice. Use it as a stir fry sauce or as a dipping sauce for spring rolls or dumplings. The sweet chili sauce takes only 10 minutes to make and will last in the fridge for a month! If you want the original version of the recipe that I published in 2017, see note 1. Makes about 3/4 cup + 2 tablespoons
Ingredients
- 1/3 cup (75ml water) + 1 tablespoon, divided
- 1/3 cup (75ml) orange juice, if using fresh oranges, juice 1 medium-large orange
- 1/3 cup (112g) honey
- 2 tablespoons rice vinegar
- 1 clove of garlic, minced, or use 1/2 teaspoon granulated garlic
- 1/2 to 1 teaspoon chili flakes, depending on desired spice level (see note 2)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt, or 1/4 teaspoon table or sea salt
- 1 1/2 teaspoon cornstarch
Instructions
- Add 1/3 cup water, orange juice, honey, rice vinegar, garlic, chili flakes, and salt to a small saucepan.
- In a small bowl, mix the cornstarch and 1 tablespoon of water together, until you no longer see or feel any clumps of cornstarch.
- Heat the saucepan over medium-high heat and bring the liquid to boil, stirring occasionally. Reduce the heat to medium-low.
- Give the cornstarch mixture a quick stir to loosen any cornstarch that has sunken to the bottom of the bowl. Add the cornstarch slurry into the saucepan and stir to combine. Simmer the sauce on medium-low heat for 5 minutes.
- Let the sweet chili sauce cool for 10 minutes before pouring into a glass jar. Once the sauce reaches room temperature, cover the jar with a tight lid. Refrigerate for up to a month. Use the sauce to make my honey chili garlic shrimp, or as a dipping or stir-fry sauce.
Notes
- Original Recipe: Ingredients: 1/2 cup (170g) honey, 1/2 cup (120ml) water + 1 tablespoon of water, 2 tablespoons rice vinegar, 1 clove garlic, minced or 1/4 teaspoon garlic powder, 1/2 to 3/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1 1/2 teaspoons cornstarch. The directions are the same as above.
- Chili Flakes: My recipe uses red pepper flakes/chili flakes that are of medium heat (see photo above). There are so many varieties of chili flakes on the market now, and you can use any variety of chili flakes of medium spice level. If you don’t want the sauce to be too spicy, use 1/2 teaspoon. For more spice, use 3/4 or 1 teaspoon of the chili flakes. I tend to use 1 teaspoon of chili flakes for more spice.
Nutrition
Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 7.6g | Protein: 0.1g | Sodium: 84mg | Fiber: 0.1g | Sugar: 7.1g
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