A few years ago McDonald’s had some delicious signature wraps on their menu. Tim and I loved the Sweet Chili Chicken Wraps. Sadly, at least in our neck of the woods these are no longer available. Sweet Chili Sauce came from the hope of replicating that recipe.
Sweet Chili Sauce turned out perfect! Just the right amount of sweet vs. heat. Confession….I have not tried the wrap…..yet. Long story short, my attention was diverted to pizza…….and
well, that’s in the next post, stay tuned!!
Living in as I commonly call it “Hooterville” (if you are of certain age you will understand the reference), but sometimes it’s hard to find certain items in the cooking realm. Hence my skill at improvising. Red pepper flakes were a perfect substitute for Tai Chili Peppers.
I know, I know…Amazon, but again living in Hooterville, same day delivery….LOL. And I wanted to make this recipe right now!!!
Red pepper flakes, spicy….check…….how about sweet??? Honey of course, syrupy, and sweet, plus better for you than sugar. Rice wine vinegar for an acid, garlic, and the surprise ingredient….ketchup.
Wanting the sauce to be a bit more red in color than traditional Sweet Chili Sauce, a touch of ketchup did the trick, plus it added a something in the background taste that will leave them wondering.
A slurry of cornstarch and water to thicken and you have a delicious sauce to dip any finger food in. Pour it over chicken or seafood and cook for a sweet, spicy sauce, for use as a marinade.
Anyway you chose Sweet Chili Sauce is your new go too sauce…….I better get to creating those wraps….future post!!???Print
Sweet Chili Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cup sauce 1x
- Category: Sauce
- Method: Cook
- Cuisine: Tai
Sweet & Spicy….perfect sauce!!!
1 cup honey
¼ cup rice wine vinegar
3 garlic cloves, minced
1 tablespoon red pepper flakes
2 tablespoons ketchup, divided
¾ cup water
1 tablespoon cornstarch mixed with 2 tablespoons water
In a small sauce pot whisk together honey, red pepper flakes, rice vinegar, 1 tablespoon ketchup, garlic, and ¾ cup water.
Bring to a boil over medium high, and boil for 1 minute, whisking constantly.
In a small bowl combine cornstarch and 2 tablespoons water.
Reduce heat and pour cornstarch mixture into the pot and whisk to combine. Return mixture to a boil, stirring until sauce thickens.
Remove from heat. Stir in remaining tablespoon of ketchup and set aside to cool.
Place in an airtight container and refrigerate. Can be stored in refrigerator for up to 2 months.
Keywords: spicy, sweet, red pepper flakes, garlic, dipping sauce, Tai, sweet chili