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Sweet Thai Chili Sauce

Used as a marinade over chicken, as a dip for spring rolls or chicken strips, this sweet and spicy sauce tastes just like what you buy in the bottle – but with no added preservatives or chemicals, you know exactly what you’re eating.

SweetThaiChiliSauce1

Let the mixture simmer until it’s reduced by half, this is what concentrates the flavors and gives it that thick and sticky-sweet consistency.SweetThaiChiliSauce2

Make sure you use cold water to mix with the cornstarch – you’ll end up with lumps if you use warm/hot water. Once its reduced, add the cornstarch and water mixture – stirring as you pour it in. It should thicken within a few seconds, and then its ready to use!SweetThaiChiliSauce3

Sweet Thai Chili Sauce
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Serves: 5
Used as a marinade over chicken, as a dip for spring rolls or chicken strips.
Ingredients
  • ½ cup GF rice vinegar (or white)
  • ½ cup sugar, or more to taste
  • ¼ cup water
  • 3 Tbsp GF fish sauce
  • 2 Tbsp cooking sherry
  • ½ tsp fresh ginger, minced
  • 2 tsp GF ketchup
  • 1 Tbsp pickled red jalapeno peppers, minced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 ½ Tbsp cornstarch + 3 Tbsp cold water
Instructions
  1. Combine all ingredients into a saucepan (except cornstarch mixture), and bring to boil.
  2. Reduce heat and let gently boil for 10 minutes, until reduced by half.
  3. In a small dish mix together the cornstarch and water, then pour into the saucepan. Stirring until mixture thickens.
  4. Taste the sauce and add more sugar, vinegar, or pepper flakes, as needed to get the taste you desire.
Notes
Makes ⅔ cups
Store in fridge for about 2 weeks

 

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4 Responses to Sweet Thai Chili Sauce

  1. Michelle March 2, 2015 at 7:02 am #

    Can you use oyster sauce rather than fish sauce.and Do you need the sherry.I have everthing but those items.

    • Marla Hingley
      Marla Hingley March 2, 2015 at 8:51 am #

      Instead of the sherry you can add more vinegar. For the oyster sauce you can give it a try, although it may alter the taste a bit (since it has such a complexity of flavors on its own). Because of its ingredients and consistency I would add it in at the end of the reduction – just before adding the cornstarch mixture. Let me know how it turns out!

  2. Pilar March 2, 2015 at 4:08 pm #

    yum!!! all recipes and info are very good. THANKS!

    • Angie Halten (Admin)
      Angie Halten (Admin) March 2, 2015 at 4:17 pm #

      Thanks for the feedback! Have a great day!

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