Sweet & Sour Chili Sauce
Make your own sweet and sour chili dipping sauce with just 10 ingredients in 15 minutes. It tastes so much better than the store-bought version!
Ingredients
- 1 tsp (5 ml) oil
- 1 clove of garlic minced
- 2 tsp (3 g) finely chopped ginger
- 1/2 Thai chili minced
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) sweet chili sauce (or sriracha, or ketchup)
- 1/3 cup (67 g) sugar
- 1/4 and 1/8 tsp salt
- 1 and 1/2 tbsp (15 g) cornstarch diluted in 2 tbsp water
Instructions
- Sauté the aromatics. Heat the oil in a medium saucepan over medium heat. Once hot, add the minced garlic, ginger, and chili. Sauté for 1-2 minutes or until fragrant.
- Add the liquid ingredients. Next, add the water, white vinegar, sweet chili sauce, sugar, and salt. Bring to a boil and let simmer for 3-5 minutes.
- Make the cornstarch slurry. In the meantime, in a small bowl, dilute the cornstarch in two tablespoons of water.
- Thicken the sauce. Slowly add the cornstarch slurry to the saucepan as you whisk. Keep heating for another minute, whisking constantly, until the sauce has slightly thickened.
- Let it cool. Transfer the sauce to a bowl and allow it to cool for at least 1 hour before serving!
- You can keep this sweet and sour sauce in the fridge for up to 1 week. I don’t recommend freezing it, though. Since it contains cornstarch, the consistency of the sauce would be altered.
Notes
Dissolve the cornstarch in cold water.
Never add the cornstarch directly into the hot sauce. Otherwise, you will end up with gooey lumps of starch inside your sauce. It's essential to dissolve it in cold water first.Stir in the slurry slowly.
Slowly stir the cornstarch slurry into the sauce as you whisk to avoid making any clumps.Give it a quick stir.
After a few hours in the refrigerator, the sauce will thicken a bit. Just give it a quick stir with a spoon or whisk and it will be smooth again.Nutrition
Serving: 1 tbsp | Calories: 21 kcal | Carbohydrates: 5.1 g | Fat: 0.3 g | Sugar: 4.2 g
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