Sweet Chili Sauce

Girl Friends Cooking Club ~ Thai Sweet Chili Sauce

The Thai sweet chili sauce is known as  Nam Chim Kai in Thailand . It is easily available in in bottles in most Asian food stores, but the recipe is so simple that you can easily make it at home. Much healthier version with no preservatives added. Thai sweet chili sauce makes a superb condiment for many Thai dishes and is excellent with chicken and fish as well as seafood. It is also wonderful as a marinade for grilling or as a dip for finger foods.

It goes amazingly well with Thai style corn fritters, as seen below.

Girl Friends Cooking Club ~ Thai Style Corn fritters with sweet chili sauce

Prep Time : 10 mins                                  Cook Time : 10 mins 
Serving : 1 cup


  • 3 large garlic cloves, minced
  • 1 tablespoon Red Chili flakes
  • 1/2 cup white vinegar
  • 2 tablespoon sugar
  • 1/2 cup water
  • 1/2 tablespoon salt
  • 1 1/2 tablespoon corn starch dissolved in 4 tablespoons cool water
  • Add all the ingredients except the cornstarch water mixture into a pan and bring it to a boil.Reduce the heat and let it cook for 5-6 mins till it reduces to half. Add the corn starch and water mixture and cook till the sauce thickens.
  • Remove from heat and do a taste test. The sauce should be sweet, sour and spicy. Adjust seasoning as per your taste. Serve as a dipping sauce with spring rolls, fritters, wantons and a host of other appetizers.


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Glazed chicken with Basil

Glazed chicken with Basil

Glazed Chicken with Basil was my experiment in the kitchen which came out delicious and a great success with my fussy kids. The inspiration for this dish was the wonderful fresh Basil that was growing in my herb garden and I wanted to make a dish that I could make use of it. During my trip to Changmai in Thailand, I had once eaten deep fried fish that had basil leaves in it and I decided to try use the same style. Came out lip smacking delicious …. Happy Cooking. Hope you enjoy it too :)  Kamakshi
Fresh Basil in my herb garden

Prep Time : 20 Mins                       Cook time : 30 mins
Serves : 4


  • 500 gms Boneless chicken, cut into strips
For the marination :
  • 7-8 Basil leaves, sliced into strips
  • 2 Green Chillies, sliced into strips
  • 1 tsp Red Chilli Flakes
  • 1 tsp Red Chilli Powder
  • 1/2 tsp pepper powder
  • 3 Tbsp Corn Flour
  • 1 Egg
  • 1 tbsp soya sauce
  • 1 tbsp ginger garlic paste
  • 1/2 tsp Aginotmoto
  • Salt to taste
  • 1 cup oil for deep frying the chicken pieces
  • 7-8 Basil leaves to deep fry
For the glaze sauce :
  • 3 tbsp Cooking oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Pepper powder
  • 2 Green Chillies , sliced
  • 1 tbsp ginger and garlic paste
  • 2 tbsp Red Chilli Paste/ Sauce
  • 3 tbsp Tomato Sauce
  • 1 tsp soya sauce
  • 1/2 tsp Aginomoto
  • 1 tsp Sugar
  • 1/4 cup water
  • Salt as per taste


  • In a mixing bowl add the chicken pieces and all the ingredient for the marination and keep it aside for 20 mins.

Marinating the chicken

  • Heat oil in a pan and deep fry the chicken pieces along with whole basil leaves on medium heat for 5-6 mins.

Frying the Chicken pieces

  • Fry the chicken pieces in batches to ensure that they are well cooked and drain it on a paper towel to remove any excess oil.

Fried Chicken pieces

  • For the glaze : Heat the oil in a pan , add the cumin seeds and ginger and garlic paste  and green chillies and stir fry for about a minute. Then add in all the other ingredients for the sauce. Cook for 2 mins , till all the ingredients are nicely mixed.
  • Next add in the fried chicken pieces and basil leaves and toss it well in the sauce. Transfer to a dish and serve. Enjoy :) !

Chicken glazed with the sauce

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