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In a medium saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, sriracha (start with 1 teaspoon and adjust to your spice preference), and sesame oil. Whisk all ingredients together until well combined.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.

In a small bowl, whisk together the cornstarch and water to create a slurry. Ensure there are no lumps.

Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.

Remove the sauce from the heat. Taste and adjust seasonings if necessary, adding more sriracha for extra heat or a pinch of salt if desired. The glaze is now ready to be used as a spicy chicken wrap sauce or any other dish.


In a medium saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, sriracha (start with 1 teaspoon and adjust to your spice preference), and sesame oil. Whisk all ingredients together until well combined.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.

In a small bowl, whisk together the cornstarch and water to create a slurry. Ensure there are no lumps.

Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to whisk for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.

Remove the sauce from the heat. Taste and adjust seasonings if necessary, adding more sriracha for extra heat or a pinch of salt if desired. The glaze is now ready to be used as a spicy chicken wrap sauce or any other dish.
