Thai Dipping Sauce for Chicken
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This homemade Thai dipping sauce for chicken and grilled meat is sweet, tangy, spicy, and ready in less than 10 minutes. Made with tamarind, palm sugar, fish sauce, and chili flakes, it’s the perfect dipping sauce for grilled chicken, fried chicken, satay, and almost any Thai appetizer.
Before you start
I originally made this sauce to serve with my Thai honey chicken, but it quickly became my go-to sauce for grilled pork too.
The most important step is melting the palm sugar completely before adding the chili flakes. If you rush it, the sauce can end up grainy instead of smooth.
Once the sugar has dissolved, the sauce should look glossy and lightly syrupy. That’s when I stir in the chili flakes and remove it from the heat.
If you’re looking for another dipping sauce, my Thai sweet chili sauce is a great option. This one has a bolder, tangier flavor from the tamarind and fish sauce, making it especially good with fried or grilled chicken.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Tamarind paste: This is what gives the sauce its signature tangy flavor. Without it, the sauce tastes flat. I recommend using Thai tamarind concentrate because it gives the most authentic flavor.
- Palm sugar: Adds a deep caramel sweetness that white sugar can’t quite match.
- Fish sauce: Brings the salty, savory flavor that balances the sweetness of the palm sugar. I always use the Megachef brand.
- Water: Helps the palm sugar dissolve evenly and gives the sauce the glossy, lightly syrupy consistency you want for dipping.
- Thai chili flakes: Add as much or as little as you like. It’s better to start with less because it’s easy to make the sauce spicier later, but impossible to take the heat back out.
- Culantro: I always stir this in at the end so it stays fresh and fragrant. If you can’t find culantro, cilantro is the closest substitute.
How to make Thai chicken dipping sauce
1: Dissolve the palm sugar. Add the tamarind paste, palm sugar, fish sauce, and water to a small saucepan over medium heat. Stir occasionally until the palm sugar has completely dissolved.
2: Simmer the sauce. Let the sauce bubble gently for 2–3 minutes until it becomes glossy and lightly syrupy.
3: Add the chili flakes. Stir in the chili flakes, then remove the saucepan from the heat. I like adding them at the end because they keep their bright, fresh chili flavor.
4: Cool and garnish. Let the sauce cool for a few minutes, then stir in the sliced culantro just before serving. I love serving it with my crispy Thai fried chicken.
How to store
Let the sauce cool completely, then transfer it to an airtight container or jar. Store it in the refrigerator for up to 2 weeks.
If the sauce thickens in the fridge, warm it gently over low heat or in the microwave until it becomes pourable again. Stir well before serving.
Thai Dipping Sauce For Chicken and Grilled Meat
Equipment
- Small saucepan
- Measuring cups and spoons
- Spoon or silicone spatula
- Small serving bowl
Ingredients
- ⅓ cup tamarind paste
- ⅓ cup palm sugar
- 2 tbsp fish sauce
- ½ cup water
- ½ tbsp chili flakes
- 2 leaves culantro, finely chopped
Instructions
- Heat the sauce. Add the tamarind paste, palm sugar, fish sauce, and water to a small saucepan. Heat over medium, stirring occasionally until the palm sugar has completely dissolved.
- Simmer. Let the sauce simmer gently for 2–3 minutes, or until it's glossy and lightly syrupy.
- Add the chili. Stir in the Thai chili flakes, then remove the saucepan from the heat.
- Finish and serve. Let the sauce cool for a few minutes, then stir in the sliced culantro just before serving. Enjoy with grilled or fried chicken.
Notes
- Use the nutrition card in this recipe as a guideline.