Sweet Thai Chili Sauce (Homemade in Minutes!)
Ingredients:
½ cup rice vinegar
½ cup sugar
¼ cup water
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Instructions:
In a small saucepan, combine rice vinegar, sugar, ¼ cup water, garlic, and red pepper flakes.
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry.
Once the sauce is boiling, slowly whisk in the cornstarch slurry.
Continue cooking for 1–2 minutes until the sauce thickens.
Remove from heat and let cool. The sauce will continue to thicken slightly as it cools.
Transfer to a jar and refrigerate until ready to use.
Notes:
Adjust the red pepper flakes to make it milder or spicier to your taste.
This sauce keeps well in the fridge for up to 2 weeks.
Perfect for dipping spring rolls, drizzling over grilled chicken, or mixing into noodles.
Shake or stir before using, especially after chilling.
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