Sweet Thai Chili Sauce

Spicy and sweet, this sweet thai chili sauce is PERFECT for the airfryer wontons here at Loaves and Dishes, you won't be able to resist!

Prep Time2

Cook Time8

Total Time10

Course: sauce

Cuisine: American

Keyword: sweet thai chili sauce

Servings: servings

Calories: 16kcal

Author: Wendi Spraker

Cost: $3

Equipment

1 saucepan
measuring cups and spoons
1 stove top

Ingredients

1/3 Cup water
1/3 Cup rice vinegar
1 Tbs rice wine (Mirin)
3 Tbs Sambal Olek (indonesian chili paste)
2 Tbs Minced Garlic
1 tsp soy sauce
2 tsp corn starch
2 tsp cool water
3 drops red food coloring optional

Instructions

Over medium heat on the stove top, add the water, vinegar, rice wine, sambal olek, garlic and soy sauce to a medium sized sauce pan.
Heat and stir until the sauce begins to simmer.
In a small cup, mix together the cornstarch and cool water. Use a fork to mix well until it is loose, fully mixed and resembles milk. Add this mixture all at once to the simmering sauce and whisk well. Heat until the sauce thickens (few minutes).
When sauce has thickened, remove from the heat and serve.

Video

https://www.loavesanddishes.net/lemon-pepper-sauce/

Notes

Be sure to use rice vinegar for this recipe. You can find it in the vinegar section of the grocery or the asian foods section. If you can not find rice vinegar, the best bet would be to use white vinegar.
Mirin is a rice wine that is best for this recipe. If you can not find Mirin (rice wine) then use some cooking sherry (found in the vinegar section usually).
Sambal Olek is a chili paste. I do not know of any other substitutions for this. As you know, I don't usually make recipes where it is difficult to find ingredients. Because I found this ingredient at my very country grocery store in the asian foods section, I feel it is available most places. Google it before you go to the grocery so you'll know what you are looking for. It's a very plain container.
Either the jarred minced garlic or mincing some yourself is fine for this recipe.
Braggs Aminos will work for soy sauce OR coconut aminos work too.
I don't use the red food coloring because I don't think a red color adds anything to this sauce but if you really feel that it needs to be red, then by all means, add some food coloring.
It is SUPER important that you mix the cornstarch with COOL water BEFORE you add it to the sauce. If you have never thickened a sauce this way, then please follow the directions explicitly. If you add cornstarch directly to the sauce, you will NEVER get it mixed into the hot sauce. It will just clump in little white balls and it will be gross. This is a good experience though because this is how you thicken many sauces and gravies.

Nutrition