Water: 240ml (1 cup) – to dissolve the sugar and adjust consistency.
White vinegar: 120ml (1/2 cup) – adds tanginess.
Garlic: 3 cloves, minced – for flavor.
Red chili flakes: 1 tablespoon (adjust to taste) – for heat.
Salt: 1/2 teaspoon – enhances the flavors.
Cornstarch: 1 tablespoon – mixed with 2 tablespoons of water, for thickening.
Instructions
Combine Ingredients:
In a saucepan, combine the sugar, water, white vinegar, minced garlic, red chili flakes, and salt. Stir well to mix.
Heat the Mixture:
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
Simmer:
Once boiling, reduce the heat to low and let the sauce simmer for about 10 minutes. The mixture should start to slightly thicken.
Thicken the Sauce:
Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Pour this into the simmering sauce, stirring constantly. Continue to cook for another 2-3 minutes, or until the sauce reaches your desired thickness. It will thicken further as it cools.
Cool and Store:
Remove the saucepan from the heat and allow the sauce to cool to room temperature. Once cooled, the sauce can be transferred to a clean jar or bottle and stored in the refrigerator.
Serve:
Use your homemade sweet chili sauce as a dipping sauce, in stir-fries, or as a glaze for grilled meats and seafood.
