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–+ servings

Sweet Thai Chili Sauce

Marla Hingley
Used as a marinade over chicken, as a dip for spring rolls or chicken strips.
5 from 1 vote
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 5

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
 

  • Combine all ingredients into a saucepan (except cornstarch mixture), and bring to boil.
  • Reduce heat and let gently boil for 10 minutes, until reduced by half.
  • In a small dish mix together the cornstarch and water, then pour into the saucepan. Stirring until mixture thickens.
  • Taste the sauce and add more sugar, vinegar, or pepper flakes, as needed to get the taste you desire.

Notes

Makes 2/3 cups
Store in fridge for about 2 weeks
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