sweet chili sauce

<p>Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!</p>


Sweet Chili Chicken Wraps

chicken breasts

soy sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

Popular Japanese appetizer with a delicious kick! This Chicken Karaage with Sweet Chili Sauce is bite-size chicken thighs deep-fried to a golden brown and coated in a delightful sweet chili sauce. You&#x27;d be bowled over by this sweet and spicy version of Japanese fried chicken. 

Chicken Karaage with Sweet Chili Sauce

chicken

Tbsp sake

ginger

potato starch/cornstarch ((more

neutral-flavored oil (vegetable, canola, etc) ((for deep frying))

green onions/scallions

cilantro

Thai sweet chili sauce ((8 Tbsp))

water

Gather all the ingredients.

Remove and discard extra fat and skin, and cut each skin-on chicken thigh into 5 to 6 pieces, about 1 ½ inch (4 cm) pieces.

Peel the ginger skin and grate it.  Cut the green onion/scallions and cilantro into small pieces.

In a medium bowl, combine sake, soy sauce and grated ginger, and add the chicken pieces to marinate. Keep in the fridge for 30 minutes. Tip: You may have noticed already but in Japanese cooking, common marinade time is between 20 and 30 minutes to preserve the ingredient’s original taste.

In the tray or bowl, prepare corn starch/potato starch.  In a deep fry pot, heat the oil to 340 ºF (170 ºC).  Use a thermometer or wooden chopsticks to see if the oil is ready (See How to Deep Fry Foods).  Tip: You put a chopstick in the oil and when you see the bubbles around it, it’s ready!

When the oil is hot, drain the chicken well from the marinade and coat each piece with the corn/potato starch.  Make sure the chicken is all covered by the starch so when you put the chicken into the oil, it won’t splatter.

Slowly place 4-6 chicken into the wok (Work with a few pieces at a time, so the oil temperature won’t drop quickly). Deep fry the chicken for 90 seconds, or until the chicken is light golden color.  Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.

Once the chicken is all deep fried for the first round, use a fine mesh sieve to pick up crumbs to keep the oil clean.  If you don't do this step, the crumbs get darker and then the oil gets darker.  Increase the heat and bring the oil to 350 ºF (180 ºC). Deep fry the chicken for the second time for 45 seconds or until crispy and golden brown.

Transfer the chicken to a wire rack to drain excess oil.

In a frying pan, combine the sauce ingredients.

Add green onion and cilantro, and mix over medium heat.

When the sauce is bubbling, add the chicken and quickly coat well with the sauce. Don’t leave in the pan for no more than 15 seconds.  Transfer to a serving plate.

This homemade sweet chili sauce is guaranteed to become a favorite staple in your home!  It&#x27;s versatile, is quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!

BEST Sweet Chili Sauce

rice vinegar

cane sugar

rice wine ((can substitute dry sherry))

sambal oelek ((use more or less according to taste))

garlic

tamari

cornstarch

natural red food coloring ((optional))

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.  Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.  Let the sauce cool completely, pour into an airtight jar and store in the refrigerator.   Will keep for up to a week.  Makes about 1 cup.

Thai Sweet Chili Sauce (perfect for fried foods) น้ำจิ้มไก่

medium/mild red chilies, chopped

1-3 Thai chilies,

garlic,

sugar

white vinegar

1½ tsp fine grain salt

Tbsp tapioca starch

Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don't see any more big chunks.

Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.

Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning. 

Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.

Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I've yet to see it go bad!).

Serve with fried chicken, spring rolls, or any deep fried foods.

So delicious so much better than the stuff in the bottle. Will never buy it again. Recipe so easy to follow it perfect.

The sauce is delicious and so easy to make. Thank you

Finally made it because I’ve got some friends coming over for fried appetizers.  It’s just as easy as Pailin says, and so good!

https://content.jwplatform.com/videos/m9kOVDOG.mp4

Sweet Chili Sauce Recipe Thai Recipes นำ้จิ้มไก่.mp4

Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce

Homemade Lumpia Recipe by Tasty

vegetable oil

yellow onion, minced

carrot,

ginger,

lb pork

oz water chestnuts, 1 can, minced

salt

pepper

green onion, minced

fresh cilantro, minced,

canola oil, for frying

lumpia wrappers, or spring roll wrappers

egg, beaten

sweet chili sauce,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Make the filling: Heat the oil in a medium pan over medium-high heat.

Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.

Add the ground pork and cook for about 6 minutes, or until cooked through.

Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.

Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).

Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.

Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.

Remove the lumpia from the oil and drain on a wire rack or paper towels.

Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.

https://vid.tasty.co/output/92288/landscape_480/1525302170

Sweet Chili sauce is super easy to make from scratch. This vibrant and tasty Thai sauce can be used in so many dishes AND it tastes so much better than store brands SUPER easy to make! I love to drizzle a bit on my southern&nbsp; fried chicken.&nbsp;

Homemade Sweet Thai Chili Sauce

dry Thai chili peppers

tsp grated ginger (optional)

tsp garlic

tsp ketchup

To make the chili sauce, add the dried Thai chili peppers and the rest of the ingredients into a food processor and process until mix until the sauce no longer has big chunks of peppers.&nbsp;

Pour the chili pepper mixture into a sauce pan over medium-high heat until it's boiling then simmer. Stir frequently to prevent the sauce from burning

Pour the slurry into the pan with the chili sauce.&nbsp;Return the chili sauce to a boil for 2 minutes then simmer stirring occasionally for 10 minutes until you get your desired thickness. Let the sauce cool to room temperature then pour into a jar with an air tight lid. **see notes**

Chili Pineapple Grilled Chicken - only simple 4 ingredients! Chicken, chili sauce, pineapple juice, and honey. TONS of great flavor!! We ate this chicken 2 days in a row! Can use any cut of chicken you prefer - breasts, tenders, thighs, or drumsticks. So simple and SO delicious!

Chili Pineapple Grilled Chicken

lb chicken tenders

pineapple juice

honey

Whisk together sweet chili sauce, pineapple juice and honey. Reserve 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator 30 minutes to an hour.

Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.

The Easiest and Best Sweet Chili Sauce -  easy to make, and easy to adapt and most importantly absolutely delicious! Learn how to make this authentic Asian sweet chili sauce with step by step instructions. Great for canning too. EASY - Great recipe for beginners. Simple and fast recipe. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Spicy Sweet Chilli Sauce

rice vinegar (unseasonsed)

oz white sugar ((1/2 cup + 2 tbsp))

garlic (chopped finely)

2.8 oz sambal oelek (a generous 2 1/2 tbsp (please see recipe notes))

Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.&nbsp;

Heat over medium heat while stirring, to dissolve the sugar.  Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.&nbsp;

Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)

Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.

While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.&nbsp;

Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).

Cool to room temperature and store in the fridge.

Bang Bang Cauliflower from Delish.com is a spicy and addicting way to make your next batch of cauliflower. 

Bang Bang Cauliflower

olive oil

tbsp. sweet chili sauce

sriracha

lime

cauliflower,

kosher salt

black pepper

Chopped cilantro, for garnish

Delicious!  I used sambal oelek instead of Sriracha and hot pepper jelly instead of sweet chili sauce and it was still good.

This was a delicious and simple dish to make. I doubled the batch and happy I did.

Omg so amazing this is a go to recipe forever! I couldn't find sriracha in a pinch so I increased the chili sauce and it was delicious!

https://streaming.hearstdigitalstudios.com/manual_upload/5a56886ae694aa546373817e/mp4/Delish-Bang-Bang-Cauliflower-FRONT_1515620478_4000_hd_v3.mp4

This Cauliflower Is Bangin'!

Make your own sweet, sour, and spicy dipping sauce! Just 8 ingredients, 15 minutes, and so much better than the store-bought version!

Sweet &amp; Sour Chili Sauce

tsp oil

tsp finely chopped ginger

Thai chili (minced)

tbsp sriracha (or sweet chili sauce)

cornstarch (diluted in 2 tbsp water)

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.

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

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.

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!

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

These Sweet Chili Tofu Balls are so hearty with that bite from my homemade air fried tofu balls and that delicious sweet and spicy glaze. The tofu balls are air-fried before being cooked down with the sauce. Serve this with rice or noodles for a delicious meal.

Sweet Chili Tofu Balls

water (plus 1-2 tbsp more to adjust consistency)

tbsp Gochujang

tbsp tomato ketchup

tbsp sesame oil

sesame seeds

tbsp sugar

tbsp rice vinegar

tbsp oil

garlic (minced)

air fried tofu balls

green onions or scallions (for topping)

Sesame seeds (for topping)

rice

Mix the sauce ingredients together in a bowl. Feel free to adjust to your taste.

Heat a large pan over medium heat. Add the oil. Saute the garlic until aromatic and lightly brown. Add in the sauce and leave to simmer over medium until it boils and slowly thickens. Add the tofu balls. Mix the tofu balls in the sauce.If desired, you can thin out the glaze if you want it a bit runnier by adding 1-2 tbsp more water.

Leave to cook for 1-2 minutes until the meatballs are completely coated in the sauce.

Turn off the heat. Top with more green onions and sesame seeds, if desired. Serve and enjoy with rice or noodles.

https://www.youtube.com/watch?v=7CRvKeBypmw

Been really enjoying my air-fryer so here's another air-fryer recipe  ◡̈

I made a sweet chili sauce but you can have these with any other sauce of your choice. Enjoy!!

For the full detailed recipes:
TOFU BALLS 👉🏼 https://thefoodietakesflight.com/air-fried-tofu-balls/

SWEET CHILI TOFU BALLS 👉🏼 https://thefoodietakesflight.com/sweet-chili-tofu-balls

#tofu #airfried #veganrecipe

———————————————

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

These Air Fried Tofu Balls are great as finger food or with sweet chilli sauce! (vegan + gf option)

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

fresno chiles, minced

carrots,

½ lb green beans,

yellow onion, diced

lb shrimp, peeled, deveined and finely chopped

fish sauce

bean sprout

lumpia wrappers

egg wash,

Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.

Garnish with cilantro and serve with the sweet chili sauce.

https://vid.tasty.co/output/121298/landscape_480/1545866146

This homemade Sweet Chili Sauce is garlicky, tangy, sweet, and spicy. Perfect for dipping spring rolls, egg rolls, and dumplings into. Or serve it with grilled meat, poultry, seafood, and vegetables!

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Top 23 sweet chili sauce recipes from across the web

The most viewed sweet chili sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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BEST Sweet Chili Sauce

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