by Olena

Thai Sweet Chili Sauce

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Olena Osipov
4.9 from 27 votes

Thai Sweet Chili Sauce dripping from the brush

Thai Chili Sauce

Authentic Thai sweet chili sauce recipe or how to make healthy homemade sweet chili sauce without preservatives and refined sugar. Same thick, sweet and spicy like store bought just waaaay healthier!

This sweet chili sauce keeps well in the fridge for a month or so. Give it a shake before using and you are good to go. Great with meat, fish and for dipping.

What Is Sweet Chili Sauce?

According to Wikipedia, Thai sweet chili sauce translated from Thai means literally “dipping sauce for chicken”. You know that thick sweet and spicy orange in colour store-bought sauce? Most popular brand is Thai Kitchen. It is made of mostly refined sugar and spices.

That’s the Asian sweet chili sauce this healthy version recipe is for.Sweet Chili Sauce in a jar

Thai Sauce Ingredients:

The best part is that all ingredients listed below are affordable and easy to buy organic. Main ingredient, maple syrup, is way better than sugar containing antioxidants, minerals, vitamins and lower glycemic index than sugar.

  • Maple syrup
  • Water
  • Vinegar
  • Garlic
  • Red pepper flakes, salt and pepper

How to Make Asian Sweet Chili Sauce

  1. In a small saucepan, whisk all ingredients until combined. How to Make Thai Chili Sauce
  2. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.Small pot with Asian sweet chili sauce cooking in it

How Long Does It Last?

You can refrigerate sauce for up to 2-3 weeks. It might thicken a bit and become cloudy. Just warm it up quickly in a microwave or simmer on the stove on low heat. To thin out homemade Thai sweet chili sauce, add a splash of water after heating and stir. Adjust until desired consistency.

Remember, it’s homemade with natural ingredients.:)

What to Make with Thai Chili Sauce?

Watch Olena Make Thai Sweet Chili Sauce Recipe

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Thai Sweet Chili Sauce

Thai Sweet Chili Sauce

Authentic Sweet Chili Sauce Recipe with simple ingredients. Make healthy without preservatives and refined sugar. Great with meat, fish and for dipping.
4.93 from 27 votes
Print Save Rate
Course: Condiment
Cuisine: Asian
Prep Time: 3 minutes
Cook Time: 7 minutes
Servings: 12 servings
Calories: 40kcal
Author: Olena Osipov


  • 1/2 cup maple syrup
  • 1/4 cup water
  • 2 tbsp white or rice vinegar
  • 1 tbsp cornstarch
  • 1 small garlic clove grated
  • 1 tsp salt
  • 1/2 tsp red chili pepper flakes


  • In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
  • Transfer to a glass jar and use with meat, fish, vegetables and for dipping. Highly recommend to make Thai Salmon that everyone will rave about for weeks!

Store: Refrigerate for up to a few weeks.



    Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 195mg | Potassium: 30mg | Sugar: 8g | Vitamin C: 1mg | Calcium: 15mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    92 comments on “Thai Sweet Chili Sauce

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    1. I am following a 30 day program and the only vinegar I can have is apple cider vinegar. Do you think that would work with the flavor profile of your recipe?

    2. 5 stars
      I love how simple and versatile this recipe is. I whipped it together to use with some egg rolls and it was the perfect accompaniment.

    3. 5 stars
      Thank you for this delicious recipe! The best salmon recipe I’ve tried! I paired it with brown jasmine rice. Amazing!!!

    4. 5 stars
      We ABSOLUTELY LOVE this recipe. I make it about every couple of weeks for our salmon. So much better than store bought, which is just full if sugar. I have added a wee bit more pepper flakes because we do like spicy. But be careful, overdid it once!

    5. 4 stars
      Very tasty, although I prefer a bit more heat, next time I’ll try it with 1 tsp. red pepper flakes. I also subbed half of the maple syrup with raw honey. Easy and quick!

    6. 5 stars
      Excellent sauce. Originally used for the salmon recipe but very versatile and elegant with many other dishes.

    7. 5 stars
      This is amazing! Next time I’ll have to double it cause it only lasted a day. My family started using it on everything like fried chicken and steamed veggies. Thanks for sharing!

    8. 5 stars
      Delish. It was a little spicy for myself and senior parents. I added 2T orange marmalade and 4 T soy. (Which thinned it a bit. Made it better to slather on the rice too!!! Lol)
      I will make again and again.
      On chicken tomorrow!!!
      Thank you

    9. 5 stars
      Wow what a great healthy way to enjoy a sweet chili sauce. Once I read the ingredients on the store bought one, I googled a healthy alternative and got this amazing and super easy recipe!! Thank you so much, Diane

    10. 5 stars
      Great recipe and finally one that is the closest to the store-bought Sweet Chili Sauce! But much healthier!
      I’m very happy with this recipe and how wonderfully easy it is.
      Though I did alter it slightly by using twice the amount of chili, adding some fresh ginger and frying the dry ingredients before adding the wet ones. It’s a teeny bit too sweet for my personal taste and did come out pretty thick, but I don’t mind.
      Thank you so much for sharing!

    11. 5 stars
      I’ve been making this recipe for a few years! It is my go to for chicken wings coming out of the ActiFry and anyone who has had it loved it! Sometimes if I’m running low on maple syrup I substitute it with agave syrup (its cheap at Costco) and haven’t noticed it affect the flavour. I also don’t add as much salt. It is my favourite dipping sauce!

    12. 4 stars
      Olena, you don’t know how often I go to your site to pick up healthy eating ideas. I am making Thai salmon this week, and I made this Thai Sweet Chili Sauce recipe. I cooked the sauce for 5 minutes, and it’s still kind of thick. I am doubtful it will slide off the basting brush without being reheated or something. Do you have to reheat it? (But on the side note, I have enjoyed licking the whisk because this sauce is AMAZING!).

      1. Happy to hear, Wendi.:) The more you cook, the thicker it is. Dilute with water and yes you could reheat it. Sometimes it comes out thicker for me too. It’s homemade food. Enjoy!

    13. 5 stars
      This sauce is kind of amazing!!! I have been looking for a recipe like this for a while now. The best part, it is healthy, and no weird ingredients. Your always my go to if I need a recipe and you never disappoint. Thank you Olena!!!

    14. White Vinegar and Cornstarch, can definitely not be placed as healthy in any category! Although Maple Syrup is all Natural, it still ain’t too good for you!

    15. 5 stars
      Delicious, clean, healthy dish… My wife is Thai and we’ve been using a similar recipe for some time. Love your too!

    16. 5 stars
      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!

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

      1. 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.

    18. 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! 🙂

      1. 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.

      1. 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.

    19. 5 stars
      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!

      1. 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.

      2. 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

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

    20. 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

      1. 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.:)

    21. 5 stars
      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?

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