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Authentic Thai Sweet Chili Sauce Recipe is a healthy substitute to storebought sauce that is not loaded with preservatives and refined sugars. This sweet hot sauce is great with chicken and fish. | ifoodreal.com

Thai sweet chili sauce recipe has a special place in my heart. It was the first store bought sauce I ever had. Thick, sweet and with a heat kick, I tried it in a grilled cedar plank salmon recipe. When me and Alex first got together, he introduced me to a couple who immigrated from Ukraine many years ago. I was 20, they were early 40s, I knew nothing about cooking and Natasha was an amazing cook! We had no kids, they did, so automatically we hung out at their place all the time to eat and drink. Good old days full of freedom, where are they now?! 

Anyways, Natasha’s husband always marinated salmon fillet in a generous amount of That Kitchen’s sweet red chili sauce and then grilled on a cedar plank. 14 years later and we still use this recipe every grilling season. In fact, I will share that baked salmon recipe next, adapted for the oven.

Authentic Thai Sweet Chili Sauce Recipe is a healthy substitute to storebought sauce that is not loaded with preservatives and refined sugars. This sweet hot sauce is great with chicken and fish. | ifoodreal.com

Going organic in March, made me look at the bottle closer and quickly realizing it contains GMOs. I flushed the sauce down the toilet, recycled the bottle and made a homemade Thai sweet child sauce recipe which utilizes very simple ingredients. Same thick, sweet and spicy makes an mazing substitute to store-bought yuck stuff. It was delicious and keeps well in the fridge for months! Great for chicken, fish, stir fries, dipping, seafood and you name it – particularly serving on a side of a plate and dipping anything on that plate into it (my mom used to do it all the time).

Check out Baked Thai Salmon recipe using the sweet chilli sauce recipe.

Thai Sweet Chili Sauce Recipe Video

Thai Sweet Chili Sauce Recipe

Thai Sweet Chili Sauce Recipe


  • 1/2 cup maple syrup
  • 1/4 cup water
  • 2 tbsp white vinegar
  • 1 tbsp cornstarch
  • 1 small garlic clove, crushed
  • 1 tsp salt
  • 1/2 tsp chili flakes


  1. In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
  2. Storage Instructions: Refrigerate for up to a few months.

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 tbsp:
Calories: 37.3
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 195.0 mg
Total Carbs: 9.5 g
Sugars: 7.9 g
Dietary Fiber: 0.0 g
Protein: 0.0 g
WW Points+: 1

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  1. Emily

    Thanks so much for this recipe! It is super yummy! I am going to be making stir fry and was thinking about making it in this sauce. Would you recommend cooking the sauce in the wok with the chicken and veggies as opposed to using the already cooked sauce?

    • Olena

      Awesome. Hmmm, no, I would still cook sauce separate and add at the very end, even off the stove. It might not thicken otherwise.

  2. Nessa

    YUM! txs for sharing…
    Can I replace the cornstarch with corn syrup? I’m out of starch…and at a loss at what to replace it with ;p

    • Olena

      Honestly, I have never cooked with corn syrup because for health reasons, obviously my blog LOL. If it helps to solidify things then it should work. Use one last time and throw it out.:)

    • Olena

      Hi Sophie. If it is of same consistency as maple syrup then maybe. I have never worked with sugar free syrup for health reasons so can’t tell exactly how it behaves during cooking process.

    • lucy

      hi, i just notice this website, and your question is interesting, have you try the stevia instead. worst case you have to put more water and more corn starch into the recipe ;p

      • Olena

        I can’t imagine the sweet chilli sauce taste OK with large amount of stevia because sweetener is the main ingredient in this recipe.

  3. Emily

    Great recipe – perfect balance of salty/sweet! I substituted honey for maple syrup (bc I hate syrup) and warmed the water in microwave and mixed cornstarch in it before adding to pan to keep it from getting lumpy. My whole family loved it!

  4. Stephanie

    Recipe sounds tasty! For clean eating, make sure your cornstarch is organic, otherwise, you’re consuming GMOs.

    • Olena

      Yes, for sure. I use only organic cornstarch. I do not add that to ingredients otherwise all my ingredients would say “organic” next to them LOL. I rely on readers’ common sense.

      • cozy2

        hi. i add a can of diced tomatoes and then serve over cheese or beef raviolies…yum..simply made, simply delicious!!

  5. Theresa

    I can’t seem to find chili flakes? Crazy right. What could I use.
    Thank you

    • Olena

      That is crazy. Anything spicy like sriracha, cayenne pepper. They are called red pepper flakes too sometimes.

  6. Cate

    Help! I have made the sauce three times now and I only got it right the first time. 🙁 I’m not sure what I’m doing wrong, but the last two times I made the sauce it is very jelly-like (i.e. it doesn’t spread/move) and is not smooth and saucy. Do all of the ingredients need to be room temperature? My maple syrup is refrigerated. Am I simmering too long? Any recommendations are greatly appreciated. I love this sauce and your salmon recipe. Thank you! 🙂

    • Olena

      Hi Cate. You are either cooking it too long or adding too much cornstarch. Use half amount cornstarch, or measure cornstarch properly and time yourself for cooking time. The jelly sauce you can fix by adding a bit water and extra salt. Don’t throw it away. I refrigerate my maple syrup too so that is not the issue. You are welcome.

  7. Stacy

    Do you have to let the sauce cool in the glass jar before refrigerating it or should you refrigerate it right away?

    • Olena

      Yes. Let sauce cool. Generally everything has to be cooled before placed in the fridge. That is what I learnt. Warm food is not good for the fridge.

  8. Marcy

    This is fabulous! I just made a batch with raw honey instead of the maple syrup. I added 2 dried Thai chili peppers that I minced and ginger. It is spicy but delicious. I am going to glaze Brussels sprouts with it. And as a side note it is amazing drizzled over plain yogurt. Thank you for sharing!

  9. Brian

    Delicious, clean, healthy dish… My wife is Thai and we’ve been using a similar recipe for some time. Love your too!



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