Mae Ploy Sweet Chili Sauce is sweet, tangy, and mildly spicy and this copycat homemade version is as close as it gets! Made with simple, natural ingredients, this sweet chili sauce recipe delivers the perfect balance of sweetness, heat, and tang—ideal for lumpia dipping, glazing, or drizzling over your favorite dishes.
What is Mae Ploy Sweet Chili Sauce
Mae Ploy Sweet Chili Sauce is a popular Thai condiment known for its perfect balance of sweetness, tanginess, and mild spiciness. It has a thick, slightly sticky texture that makes it an excellent dipping sauce, glaze, or marinade.
Filipinos love having this as a side to fried foods and lumpia shanghai. When I was a kid…I ALWAYS had a big side of this sweet chili sauce whenever I ate finger foods.
This sauce is commonly used with spring rolls, fried chicken, shrimp, and grilled meats, but it can also be drizzled over rice, noodles, or stir-fries for added flavor. It’s a tableside must have condiment!
Why You’ll Love Mae Ploy Sweet Chili Sauce Copycat Recipe
- Authentic Taste: A natural version replica of store-bought Mae Ploy Sweet Chili Sauce. Ideal for lumpia dipping sauce, nuggets, fried foods, and a variety of Asian dishes.
- Simple Ingredients: No preservatives or artificial ingredients.
- Easy to Make: Comes together in just 15 minutes and low mess!
- Customizable: Adjust the spice level to your preference.
Ingredients
(Makes 1 Cup)
- ½ cup sugar (white or cane sugar for best results)
- ½ cup water
- 3 tbsp white vinegar
- 4 Thai bird’s eye red chilies
- 2 cloves garlic
- ½ tsp salt
- 3/4 tbsp cornstarch
- 1 1/2 tbsp water (for cornstarch slurry)
Equipment
To make this Mae Ploy Sweet Chili Sauce copycat recipe, you will need the following equipment:
- Food Processor: For mincing the chilis and garlic.
- Small Saucepan: To simmer and cook the sauce.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Small Bowl: To mix the cornstarch slurry.
- Stirring Spoon: For stirring the ingredients as the sauce simmers.
- Jar or Airtight Container: For storing the sauce in the refrigerator.
Having these tools on hand will make the process easier and ensure a smoother cooking experience!
Instructions
1. Prepare the Ingredients
Use for food processor and blend the chilis and garlic till very well minced.
2. Simmer the Sauce
- In a small saucepan over medium heat, combine sugar, water, vinegar, chilies, garlic, and salt.
- Stir continuously until the sugar fully dissolves.
- Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld.
3. Thicken with Cornstarch
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
- Slowly pour the slurry into the simmering sauce while stirring.
- Continue cooking for another 3 minutes, until the sauce thickens and has a glossy texture.
4. Cool & Store
- Remove from heat and let the sauce cool to room temperature.
- The sauce will continue to thicken slightly as it cools.
- Store in an airtight jar in the refrigerator for up to 2 weeks.
Add Ins & Variations
- Extra Spicy: Add 1-2 more Thai chilies or a pinch of red pepper flakes.
- Sweeter Version: Increase sugar to ¾ cup.
- Tangier Taste: Add an extra ½ tbsp vinegar.
- Garlic Lovers: Double the garlic for a bolder kick.
- BBQ Basting Sauce: Add this to BBQ sauce like Banchans Japanese BBQ Sauce Copycat Recipe for a sweet and savory basting or dipping sauce.
How to Use Sweet Chili Sauce
- Dipping Sauce: Perfect for spring rolls, dumplings, and chicken wings.
- Glaze: Brush over grilled shrimp, tofu, or chicken skewers.
- Drizzle: Add to stir-fries, rice bowls, or noodle dishes.
- Marinade: Use as a base for marinating proteins before grilling.
This Mae Ploy Sweet Chili Sauce copycat recipe is easy to make to elevate your condiment offerings—without any artificial preservatives. Whether you’re using it as a dip, glaze, or marinade, this sauce adds a deliciously sweet and spicy kick to any dish!
Mae Ploy Sweet Chili Sauce Copycat Recipe
Equipment
- food processor For mincing the chilis and garlic.
- Small saucepan To simmer and cook the sauce.
- small bowl To mix the cornstarch slurry.
- Stirring spoon
- Jar or Airtight Container For storing the sauce in the refrigerator.
Ingredients
- ½ cup sugar white or cane sugar for best results
- ½ cup water
- 3 tbsp white vinegar
- 4 Thai bird’s eye red chilies
- 2 cloves garlic
- ½ tsp salt
- ¾ tbsp cornstarch
- 1½ tbsp water for cornstarch slurry
Instructions
Prepare the Ingredients
- Use for food processor and blend the chilis and garlic till very well minced.4 Thai bird’s eye red chilies, 2 cloves garlic
Simmer the Sauce
- In a small saucepan over medium heat, combine sugar, water, vinegar, chilies, garlic, and salt.½ cup sugar, ½ cup water, 3 tbsp white vinegar, ½ tsp salt
- Stir continuously until the sugar fully dissolves.Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld.
Thicken with Cornstarch
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.¾ tbsp cornstarch, 1½ tbsp water
- Slowly pour the slurry into the simmering sauce while stirring.Continue cooking for another 3 minutes, until the sauce thickens and has a glossy texture.
Cool & Store
- Remove from heat and let the sauce cool to room temperature.The sauce will continue to thicken slightly as it cools.Store in an airtight jar in the refrigerator for up to 2 weeks.
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