No need to buy Asian style sweet sauce when it's so easy to make at home.
"*" See Kitchen Notes for more information or links to special ingredients.
This Asian sweet chile sauce keeps in the refrigerator for a couple of months; however, it will start to separate. Therefore, just like the store bought variety, shake before reusing.
Red chile flakes – As I talked about earlier in this post, you can use any type of red chile flake - New Mexican, Korean, Urfa, chipotle, chile pequin for examples. Each type or type of chile combination will yield a different flavor. I use one 8 – 9 inch hot NM red chile pod plus 1 chile de arbol pod. This makes about 1 ½ teaspoons of flakes and yields a flavorful sauce with a spice level around 7 on a 1 – 10 scale. To make it even hotter, add 1 teaspoon flakes and use hotter chile. If you have the pods, you can make your own chile flakes.
Cornstarch – We like our chile sauce thinner than what you buy, so I use 1 ½ teaspoons cornstarch. For a thicker sauce use 2 teaspoons.
Recipe author: MJ of MJ's Kitchen