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home > recipes > sauces and condiments > sweet chili sauce
from PA, US Recipe courtesy: Ming Tsai, http://www.simplyming.org Ming says: Like most Americans, I love buffalo wings. In fact, when I was in college I ate 115 in an hour... Some of the best spicy chicken wings I've ever had, though, are an Asian version made with sweet chili sauce. You can get it in a bottle, but it's so much better when you make your own. Makes about 6 cups 1 cup minced garlic 2 cups rice vinegar 2 cups sugar 2 cups water 1 1/2 cups pickled red chile, chopped, seeds and all 3 tablespoons cornstarch and 3 tablespoons water to make slurry Kosher salt, to taste Canola oil, for cooking In a medium saucepan coated lightly with oil over medium heat, combine garlic and chili, season with salt, and sauté until softened, about 2 minutes. Deglaze pan with rice vinegar. Add sugar and water to saucepan and combine well. Bring to a boil and whisk in the cornstarch slurry to thicken—you may not need all of it. Continue whisking and cook for about 3 minutes to ensure it has thickened. Check flavor and remove from heat.

Sweet Chili Sauce


average rating = 5 stars(5.00001 comment available)
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keyword: sweet
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ethnicity: thai
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(posted February 18, 2007)

from PA, US

Recipe courtesy: Ming Tsai, http://www.simplyming.org

Ming says: Like most Americans, I love
buffalo wings. In fact, when I was in college I ate 115 in an hour... Some of the best spicy chicken wings I've ever had, though, are an Asian version made with sweet chili sauce. You can get it in a bottle, but it's so much better when you make your own.

Makes about 6 cups

1 cup minced
garlic
2 cups
rice vinegar
2 cups
sugar
2 cups water
1 1/2 cups pickled red
chile, chopped, seeds and all
3 tablespoons
cornstarch and 3 tablespoons water to make slurry
Kosher salt, to taste
Canola oil, for cooking

In a medium
saucepan coated lightly with oil over medium heat, combine garlic and chili, season with salt, and sauté until softened, about 2 minutes. Deglaze pan with
rice vinegar. Add sugar and water to saucepan and combine well. Bring to a boil and whisk in the cornstarch slurry to thicken—you may not need all of it. Continue whisking and cook for about 3 minutes to ensure it has thickened. Check flavor and remove from heat.



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from New York State, United States wrote:2  0

Dave, I have made Ming's recipe before and it is also great with fish , in stir frys, in meatloaf etc. etc.
5 starsFebruary 19, 2007


 
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