Whisk together the vinegar, water, sugar, honey, garlic, soy sauce, fish sauce, cayenne pepper, and paprika in a medium saucepan over medium-high heat to dissolve the sugar and honey. Bring to a boil then simmer for about 2 minutes.
Stir in the sambal oelek and mix through and cook 3-5 minutes. The sauce will begin to thicken slightly.
Whisk the cornstarch with cold water in a glass measuring cup to create a slurry.
Whisk the slurry into the saucepan. Simmer the sauce to desired thickness, 3-5 minutes, whisking constantly to avoid sticking. (Keep in mind that the sauce thickens as it cools.)
Pour the sweet chili sauce into a glass jar with an air-tight lid. Cool to room temperature and refrigerate; about 1 hour.
The sauce is usually thick enough when you can dip a spoon into the sauce and the sauce stays separated after you run your finger down the back of the spoon.
Keep in mind that the sauce thickens as it cools. If it is too thick, you can whisk in a little water to thin it up.
When making the slurry, be sure to mix the flour or cornstarch with cold water and whisk it well to ensure there are no clumps and lumps.
Stir the mixture consistently while cooking to keep it from sticking and burning.
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