Step 1

Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic, chopped ginger, and chili. Sauté for 1-2 minutes, or until fragrant.

Step 2

Next, add the water, white vinegar, sriracha, sugar, and salt. Let simmer for 3-5 minutes.

Step 3

Dilute the cornstarch in two tablespoons of water. Add the cornstarch to the saucepan and stir using a wooden spoon. Keep heating for 1-2 more minutes, or until the sauce has thickened.

Step 4

Transfer to a serving bowl and let cool completely before using. Use as a dipping sauce for egg rolls, fried dumplings, nuggets, samosas, and more!

Step 5

This sweet and sour chili sauce will keep for up to one week in the refrigerator.