Recipe By Tania Hobson
Published Jun 19th
Sweet Chili Thai Sauce
Prep 15m Cook 5m Additional - Ready In 20m
Servings 24 servings Calories 33.9

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Recipe Ingredients

  • 1 cup water
  • 1 cup rice vinegar
  • 1 cup sugar
  • 2 teaspoons fresh ginger root, minced
  • 1 teaspoon garlic, minced
  • 2 teaspoons hot chile pepper, minced
  • 2 teaspoons ketchup
  • 2 teaspoons cornstarch

Cooking Directions

  1. 1 Pour water and vinegar into a saucepan, and bring to a boil over high heat
  2. 2 Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes
  3. 3 Stir in cornstarch
  4. 4 Remove saucepan from stove to cool
  5. 5 Then transfer to a bowl, cover, and refrigerate until needed.

Nutrition Facts

  • Calories 33.9
  • Carbohydrate 8.7 g
  • Sodium 5 mg
  • Sugar 8.4 g


  1. This sauce is great! I didn't have fresh ginger or garlic cloves on hand so I used sushi ginger and pre-minced garlic. I didn't have chili peppers either so I used chili powder and red pepper flakes. I halved the sugar and doubled the cornstarch like others suggested. The sauce tastes great with my Curry - Read more ...
  2. 4 Stars because of minor adjustments needed, here's how I made it 5 STAR: 1-Cut the sugar down (almost in half) 2-Double the Cornstarch (mix it with a little cold water before adding to avoid clumping) 3-I used hot chili oil instead of a fresh pepper, 4-I was out of fresh ginger, used ginger powder - Read more ...
  3. I love the flavour of this recipe. Because I don't eat refined sugar I substituted honey for the sugar and used sugar free ketchup. I also used 1 tsp. ginger powder as I didn't have fresh on hand. To thicken it I mixed 3 Tbsp. water with 2 Tbsp. cornstarch and added to the mixture - Read more ...
  4. i scaled this down to 6 also but wish i would have scaled it down to 12 instead and frozen some of it. i took the suggestions of the reviewers and halved the sugar and doubled the cornstarch. served it w/ homemade deep fried wontons. i think w/ all of the sugar it would be - Read more ...
  5. Whatever you do follow the other reviewers' advice and cut the sugar WAY back. I didn't and ended up throwing it away because it was virtually inedible. The second time I just added Splenda til it was as sweet as I wanted. I also find that mixing cornstarch with a little water helps to eliminate - Read more ...
  6. We live in a small town & I ran out of the bottled chili sauce we use on our egg rolls so I found this and made it. It was super EASY and perfect...better than the bottled!! Will make again and again
  7. I really like this recipe except I agree the sugar is just WAY too much. I cut it in half and that was enough for my taste! Also, be careful of how you add the cornstarch to avoid lumps! Taste of dip is great...oh..add more cornstarch if you want a dip not a sauce.
  8. This sauce is excellent. We are going to use a bit less sugar next time. Also, we added more cornstarch as it didn't thicken to our liking (we actually doubled the amount!). Thanks for this one!
  9. Dipping sauce more than "pouring" sauce but can be thickened with more cornstarch. Nice to not have all those additives in there too compared to the store bought ones. If your chile peppers are very hot the sauce will be too. Mine is just bit too hot for me but great for DH I used - Read more ...