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Lay’s Do Us a Flavour: Thai Sweet Chili Sauce The Hard Way and the Easy Way

If you’re a fan of a little sweet heat, you probably like Thai sweet chili sauce. Yes? I love Thai sweet chili sauce. I put that on spring rolls, barbecue duck, grilled chicken, seafood…. even sweet potato fries! It also makes an amazing marinade for grilling. What can’t be made better with a little bit of this sweet and spicy sauce?

I was recently challenged by Lay’s to try my hand at making some Thai sweet chili sauce of my own. No problem! I gathered all my ingredients together: rice vinegar, sugar, water, fish sauce, cooking sherry, minced garlic, dried crushed chili, and cornstarch. I carefully measured everything out and set my sauce to boil down on the stove. (Scroll down for the full recipe at the end of this post.)

Thai sweet chili ingredients

cooking Thai sweet chili sauce

Unfortunately, I made it WAY too spicy the first time and darn near blew off the top of my head, so I had to remake it using half the amount of crushed chili. I nailed it the second time, and served my Thai sweet chili sauce with some sliced grilled chicken fresh of the barbecue. Mmmm, it was divine!

Thai sweet chili sauce with grilled chicken

So that’s one way to enjoy my favourite spicy sweet flavour, but sometimes I wish I could have that taste without the hassle of tracking down all the ingredients, making it (twice), grilling the chicken or baking the fries, and of course cleaning up afterward.

Luckily there is an easier way! Head over to vote for your Lay’s World Flavourite and let Lay’s bring Thai Sweet Chili chips to you!

Lay's Do Us a Flavour Line-up

Yes! Lay’s Do Us a Flavour is back for its fourth year, but this time with a twist! This year, Lay’s is taking Canadians on a flavour trip around the world. Inspired by recipes from across the globe, this year’s 12 World Flavourites™ give Canadian chip lovers the chance to bring their favourite international flavours home on their favourite potato chip!

Vote on these 12 iconic international recipes to determine which three flavours, one from each category, will make it onto Canadian grocery store shelves this fall. There are so many amazing flavours this year, but that Thai Sweet Chili is looking especially good to me!

Iconic Ingredients:

  • Magic Masala (India)
  • Pico de Gallo (Mexico)
  • Paprika (Hungary)
  • Thai Sweet Chili (Thailand)

Home Cooked Classics:

  • Spicy Hot Pot (China)
  • Picanha Steak (Brazil)
  • Cheese & Onion (UK)
  • Chicken & Waffles (America)

Street Food:

  • Bacon Poutine (Canada)
  • Fries with Joppiesaus (Holland)
  • Ribs on the Bar-B (Australia)
  • Chicken Kebab (Egypt)

Until March 20, 2016, visit to vote for your favourite flavour(s) up to three times per day. The winning flavour from each category will be in stores this fall, giving you the chance to experience your favourite far-away flavours or to try something completely new. In addition to getting the chance to try your flavours of choice, you’ll also have the opportunity to win one of five delicious daily prizes every day during the voting period!

Visit to learn more about Lay’s Do Us a Flavour and get full details about the contest.

Which flavour are you voting for?

Thai Sweet Chili Sauce


  • 1/2 cup rice vinegar
  • 1/3 cup sugar
  • 1/4 cup water
  • 3 tablespoons fish sauce
  • 2 tablespoons sherry or cooking sherry
  • 3 cloves garlic minced
  • 1/2-1 teaspoon dried crushed chili
  • 1 tablespoon cornstarch dissolved in 3 tablespoons cool water


  • Add first seven ingredients into a small saucepan on high heat. Stir well and bring to a rolling boil.
  • Reduce heat to medium and let mixture boil for 12-15 minutes, or until reduced by half.
  • Turn down to a simmer and add the cornstarch and water mixture. Mix well and continue stirring as the sauce thickens (about 2 minutes).
  • Remove from heat and taste. Adjust spices as necessary.


Adapted from Frito Lay Canada

Disclosure: This is a sponsored conversation. Nevertheless, all opinions expressed are completely honest and my own, based on my personal experience. Your experience may differ.

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