Sweet Spicy Sauce for Chicken
Sweet Spicy Sauce for Chicken is a easy Moroccan recipe that serves 4. 80 calories per serving. Recipe by THE YELLOW RICE on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $6.85 total, $1.71 per serving
Ingredients
- 500 g Moroccan red chilies (Deseed and coarsely chop)
- 4 Garlic cloves (Peeled)
- 250 ml White vinegar
- 200 ml Water
- 100 g White sugar
- 1 tsp Salt
- 2 tbsp Corn starch (Diluted in 2 tbsp cold water)
Instructions
Prepare the chilies
Wash the chilies, remove the seeds if you want less heat, then coarsely chop into pieces.
Time: PT10M
Peel the garlic
Peel the 4 garlic cloves and coarsely chop them.
Time: PT2M
Initial cooking
In a saucepan, place the chilies, garlic, white vinegar and water. Bring to a boil over medium heat, then simmer for 10 minutes.
Time: PT10M
Temperature: 90°C
Season
Add the white sugar and salt. Reduce heat to low and let simmer for 5 minutes until the sugar is completely dissolved.
Time: PT5M
Temperature: 80°C
Prepare the starch paste
Mix the corn starch with 2 tablespoons of cold water until a smooth paste forms.
Time: PT2M
Thicken the sauce
Pour the starch paste in two portions into the saucepan while whisking constantly. Cook for 5 minutes over low heat until the sauce thickens and coats the spoon.
Time: PT5M
Temperature: 80°C
Cool and jar
Remove the saucepan from the heat, let cool for 5 minutes, then pour the sauce into sterilized jars. Seal tightly and let cool completely before placing in the refrigerator.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 0 g
- Carbohydrates
- 20 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-free, Dairy-free, low-carb, low-calorie, very-low-calorie, low-fat
Ingredient Substitutions
- Instead of Moroccan red chilies: Mild red chilies, Thai chilies
- Instead of Garlic cloves: Garlic powder (1 tsp)
- Instead of White vinegar: Apple cider vinegar
- Instead of Water: Light broth
- Instead of White sugar: Cane sugar, Honey (2 tbsp)
- Instead of Salt: Sea salt
- Instead of Corn starch: Rice flour, Arrowroot
Equipment Needed
- 2 L saucepan
- Immersion blender or regular blender
- Fine sieve
- Ladle
- Cutting board
- Paring knife
- Sterilized glass jar(s)
- Whisk (optional)
- Measuring tools (spoons and measuring cup)
Critical Steps — Do Not Skip
- Initial cooking (step 3): you must reach a boil to extract the flavors.
- Thicken the sauce (step 6): add the starch gradually to avoid lumps and do not overcook.
Chef Tips from the Video
- Pass the sauce through a sieve after blending for an ultra‑smooth texture.
- Using an immersion blender directly in the saucepan reduces the number of utensils.
- For a fruitier version, add a small handful of sun‑dried tomatoes during blending.
Troubleshooting
Sauce too thin
Add a small additional amount of corn starch diluted in cold water, ½ teaspoon at a time, whisking.
Sauce too thick
Incorporate hot water, one tablespoon at a time, until the desired consistency is reached.
Too spicy
Add a bit more sugar or white vinegar to balance the heat.
Storage
Refrigerator: Store in the refrigerator for 2 weeks in an airtight jar.
Freezer: Can be frozen up to 3 months. Thaw in the refrigerator before use.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce 2 to 3 days ahead so the flavors develop.
- Sterilizing the jars before filling extends shelf life.
Last updated: August 20, 2026
