1. I can’t find fresh red chillies, what can I use instead?

If you can’t find fresh red chillies, just use the good old dried red chillies. Soak the dried chillies in warm water to rehydrate them and then grind them up.

2. How to thicken the sauce?

I use cornflour as a thickening agent in my sauce. The mixture may look watery at first, but after the cornflour slurry (equal parts cornflour and water) is added, it develops a thicker consistency. However, you can also use potato starch or tapioca starch if that’s what you have on hand.

What is sweet chilli sauce used for?

It’s super versatile! Use it as a dipping sauce for spring rolls, drizzle over grilled meats or seafood, toss into stir-fry noodles, or even spread in sandwiches and wraps. I love this sauce with my Cucumber Rolls, Rice Paper Pancakes, and Grilled Sambal Chicken Skewers especially!

Is sweet chilli sauce spicy or not?

It’s a mild-to-medium heat sauce. The sugar balances out the chilli, so it’s more sweet and tangy than fiery. You can adjust the spice level by using more or less chilli paste or by taking out the seeds from the red chillies when making the paste.

How long does homemade sweet chilli sauce last?

Stored in a clean, airtight jar in the fridge, it stays good for up to 4 weeks.

Can I make it without cornflour?

Yes, just simmer it longer until it naturally thickens, though it may be slightly looser in consistency.

Thai Sweet Chili Sauce made easily at home

If you love that perfect balance of sweet heat, this homemade sweet chilli sauce is going to be your new obsession! It’s glossy, sticky and just perfect for dunking spring rolls, drizzling over grilled meats, or adding a zing to your

This Thai Sweet Chilli Sauce is the BEST accompaniment to Asian finger food. It’s sticky, sweet, tangy, and just spicy enough. We are big Spring Roll fans in this household so you just know we have jars and jars of this sauce on hand at all times!

It’s simple to make, and only calls for pantry staples like sugar, garlic, vinegar, and a good kick of chilli paste for that fiery touch. The magic is in simmering everything together until it thickens into a glossy, sticky sauce. The best part? It keeps well in the fridge for weeks, so you’re always ready to spice things up. Trust me, once you make this, store-bought just won’t cut it anymore!

Homemade vs Store-bought

Apart from being really easy to make, here are some more reasons why I like to make this sauce at home

Tastes cleaner, better than store-bought. No sticky mouth or weird after-taste
You know exactly what’s going into the sauce – 9 ingredients. No chemicals, stabilizers, etc.
Super customisable. You can adjust the spice levels, sweetness, make it more less garlick-y – make it exactly as you like it!
You probably have all the ingredients already. The ingredient list is so simple that you might really not need a special trip to the grocery store.
You can make a large batch and store it in the fridge so you don’t have to make fresh batch each time.

Thai Sweet Chilli Sauce Ingredients

Sugar – Creates the sweet, sticky base and helps caramelize the sauce.
Cayenne or Kashmiri Red Chilli Powder – Adds colour and gentle heat.
Garlic – Freshly minced for savoury depth and flavour punch.
Soy Sauce – Brings umami and balances sweetness.
Salt – To season.
Vinegar (Rice or Apple Cider) – For tanginess and natural preservation.
Water – Helps simmer and blend flavours together.
Chilli Paste – The real heat! Adjust to your spice tolerance. You can make this by grinding fresh Thai red chillies into a coarse paste. Alternatively you can use rehydrated dried red chillies OR in a pinch, sub for Sambal Oelek or red chilli flakes)
Cornflour Slurry (Cornflour + Water) – Thickens the sauce into a glossy, pourable consistency. Cornflour can be subbed with tapioca or potato starch

Why Use Fresh Red Chillies

I would highly recommend using fresh Thai red chillies (the smaller variety) if you can find them. They deliver that flaming red color and leave behind that spicy tingle on the tongue, usually associated with Asian sweet chilli sauce. Thai red chillies are spicy though, so be careful.

Tip: If you’d like to reduce the heat, slit them open and remove the seeds because the seeds have the most heat in them. Mince the chillies or put them in the food processor. However, don’t make it a very fine paste. Keep it chunky for texture.

Closeup of Thai sweet chili sauce dripping off a spoon to showcase the shiny, sweet, sticky texture

Frequently asked questions

Richa’s Top Tips

Make sure to cool the sauce completely before bottling (this will make it keep longer!)
Use Kashmiri red chilli powder if you want that bright red colour without much heat.
For extra heat, increase the chilli paste or swap in bird’s eye chillies.
Sauce too thick? Thin it with a splash of water. Too thin? Simmer longer.