I like to have my Pandan Chicken with the Sweet Thai Chilli Sauce. This sauce is versatile and you could actually use it with other dishes as well 😊. It’s just a whole simple combination of vinegar, sugar, chillies, ginger and water.
I don’t see why you would need to buy this sauce off the shelf anymore. 😃
4 tbsp water
1/2 tbsp corn flour
1 chillies (fresh)
1 tsp ginger
1 garlic cloves
3 tbsp sugar
3 tbsp vinegar
1. Stir vinegar, sugar, chillies, garlic and ginger in a small pot at medium to low heat.
2. Cook till sugar dissolves.
3. Add some of the water (leave a little behind for the corn flour) to pan and let it cook for at least 5 minutes. I like to press the chillies against the pan to extract the colour and spiciness of the chillies.
4. Add in corn flour and water mixture to thicken the sauce.
Set aside to cool.