by Olena

Thai Sweet Chili Sauce (Video)

by Olena

5 from 4 reviews

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

5 from 4 reviews

Authentic Sweet Chili Sauce Recipe with simple ingredients. Make healthy without preservatives and refined sugar. Great with meat, fish and for dipping.

  • Author: Olena of
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: Condiment
  • Method: Stove
  • Cuisine: Asian


  • 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


  1. 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.
  2. 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

59 comments on “Thai Sweet Chili Sauce (Video)

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  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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.:)

  7. 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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