Ingredients
- Red Bird's Eye Chilies: 1 cup, loosely packed
- Granulated Sugar: 1 cup
- Water: 3/4 cup
- Rice Vinegar: 1/2 cup
- Fresh Garlic Cloves: 4, peeled
- Fresh Ginger: 1-inch piece, peeled
- Light Soy Sauce (or Fish Sauce): 2 tablespoons
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Roughly chop the chilies, garlic, and ginger. Place these ingredients into a food processor or blender and pulse until they are very finely minced but not puréed. Set aside.
- Step 2: In a medium, non-reactive saucepan, combine the sugar, 3/4 cup of water, rice vinegar, and soy sauce. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
- Step 3: Increase the heat and bring the mixture to a rolling boil, then stir in the minced chili, garlic, and ginger mixture. Reduce the heat to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Step 4: While the sauce simmers, whisk the cornstarch with 2 tablespoons of cold water in a separate small bowl until a smooth, lump-free slurry is formed.
- Step 5: Slowly pour the cornstarch slurry into the simmering chili sauce, stirring rapidly. Continue to cook for 1 to 2 minutes until the sauce thickens and becomes glossy and slightly translucent.
- Step 6: Remove the sauce from the heat and allow it to cool completely before transferring it to an airtight container. The sauce will thicken further as it cools.
Notes
- Store this sweet-heat sauce in an airtight container in the refrigerator; the high sugar and vinegar content ensures it stays fresh and ready to use for up to 3 weeks.
- Should the sauce become overly thick after refrigeration, gently warm it in a saucepan and stir in a teaspoon of water or rice vinegar to return it to the desired pouring consistency.
- Try brushing this glossy sauce on shrimp or chicken skewers during the last few minutes of grilling for a sticky, caramelized glaze, or serve it alongside classic crispy spring rolls.
- For a complex flavor profile that leans more savory than salty, swap the two tablespoons of light soy sauce for fish sauce, which will deepen the umami notes beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American