Thai Sweet Chili Sauce (for fried foods) น้ำจิ้มไก่

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This red sweet and sour chili sauce glistening in bottles is one part of Thai cuisine that has permeated just about every grocery store in North America! Well you’ll be happy to know that it is incredibly simple to make, it tastes better when you make it, AND it lasts forever in the fridge so it makes the perfect edible holiday gift!

Serve it with spring rolls, fried chicken, or any deep fried foods and it’ll ad the sweet and sour touch that makes it all better 🙂

Serve this sauce with any of these recipes!


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sweet chili sauce

Thai Sweet Chili Sauce (perfect for fried foods) น้ำจิ้มไก่

  • Author: Pailin Chongchitnant
  • Yield: Makes about 1 cup

Ingredients

  • 1 cup medium/mild red chilies, chopped
  • 1-3 Thai chilies, or to taste
  • 8 cloves garlic, smashed
  • 1 cup sugar
  • ⅓ cup water
  • ¾ cup white vinegar
  • 1½  tsp fine grain salt
  • 1 Tbsp tapioca starch dissolved in 3 Tbsp water (or use cornstarch)

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Instructions

  1. Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don’t see any more big chunks.
  2. Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.
  3. Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning. 
  4. Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.
  5. Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I’ve yet to see it go bad!).
  6. Serve with fried chicken, spring rolls, or any deep fried foods.

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Notes

Note: In Thailand we traditionally use spur chilies, also known as “prik chee fa”, but you can use any mild-to-medium red chili pepper that you can find. We basically need this for the bulk of the chili flavour and colour, so as long as it’s not too spicy!

Keywords: sweet chili sauce, dipping sauce, chili sauce, deep fried

INGREDIENTS

  • 1 cup medium/mild red chilies, chopped
  • 1-3 Thai chilies, or to taste
  • 8 cloves garlic, smashed
  • 1 cup sugar 
  • ⅓ cup water
  • ¾ cup white vinegar
  • 1½  tsp fine grain salt 
  • 1 Tbsp tapioca starch dissolved in 3 Tbsp water (or use cornstarch)

Note: In Thailand we traditionally use spur chilies, also known as “prik chee fa”, but you can use any mild-to-medium red chili pepper that you can find. We basically need this for the bulk of the chili flavour and colour, so as long as it’s not too spicy!

INSTRUCTIONS

Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don’t see any more big chunks. Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.

Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning. 

Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.

Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I’ve yet to see it go bad!).

Serve with fried chicken, spring rolls, or any deep fried foods.

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