Thai style sweet chilli sauce or just sweet chilli sauce is a very popular condiment now found across Europe, Australia, Malaysia, and America. In Thailand, the sauce is called ‘ nam chim kai ‘ which literally translates as dipping sauce for chicken. In western cuisine, the sauce is used as a dip for chicken wings, as well as battered prawns and squid, spring rolls and fishcakes and is available bottled in most supermarkets.
Commercial sweet chilli sauce is made from red chilli peppers, rice wine vinegar, and sugar syrup. Some recipes may include fish sauce, garlic or honey.
Sweet Chilli Sauce
300 ml Water
100 ml Rice Wine Vinegar
150 gram Golden Caster Sugar
4 long Red Chillies, very finely chopped with seeds
6 cloves of Garlic, peeled and crushed
1 tablespoon Cornflour
1 tablespoon light Soy Sauce
½ teaspoon Cayenne pepper ( for a little more kick )
Place the water, rice wine vinegar, soy sauce, caster sugar, chillies, garlic and cayenne into a medium-sized heavy-bottomed pan. Over medium heat bring the mixture to a gentle simmer, stirring regularly to dissolve the sugar. Simmer for five minutes and remove from the heat. Mix the cornflour with a little extra cold water and add this to the sauce, stirring vigorously.
Return to the heat and bring back to a simmer. Cook for ten minutes stirring regularly to prevent the sauce from sticking to the bottom of the pan and burning. Turn off the heat and allow to cool for a couple of minutes to cool slightly then pour into sterilised glass jars with air-tight lids. Cool thoroughly and store in the fridge.