Ingredients
Method
- Add the sugar, vinegar, water, garlic, and chilli to a small saucepan over medium heat. Stir well to combine.
- Bring the mixture to a gentle simmer, stirring occasionally until the sugar has fully dissolved.
- Reduce the heat to low and let it simmer for 5–7 minutes to allow the flavours to develop.
- In a small bowl, mix the cornflour with a tablespoon of water to create a smooth slurry.
- Slowly pour the cornflour mixture into the saucepan while stirring continuously to prevent lumps.
- Continue to simmer for another 2–3 minutes, stirring, until the sauce thickens and becomes glossy.
- Taste and adjust if needed - add a little more sugar for sweetness, vinegar for tang, or chilli for heat.
- Remove from heat and allow to cool slightly before transferring to a clean jar or container.
- Once cooled, store in the fridge until ready to use.
Notes
This sweet chilli sauce will continue to thicken slightly as it cools, so don’t worry if it looks a little thin while still hot. If it becomes too thick after chilling, simply stir in a small splash of warm water to loosen it back to your desired consistency.
For best results, use fresh garlic and chilli for a brighter, more vibrant flavour, but chilli flakes can be used as a convenient pantry substitute. Adjust the sweetness and heat to suit your taste before cooling, as this is when the flavour is easiest to balance.
Store in a clean, airtight jar in the fridge and always use a clean spoon to help extend freshness. This sauce is ideal for meal prep and can be made ahead to have on hand for quick flavour boosts during the week.