The chili-garlic paste is good, but I don’t like Sriracha; too sweet.
I find the Thai versions of sriracha sweeter than Huy Fong's version, which suits its original use as a dip for seafood. I prefer Huy Fong's sriracha with western foods.
My love for Sriracha led me to discover my real, true love: Marie Sharp's Belizean Heat!
Why add the sugar and (dry powdered!) garlic?
Real chili sauce is just chili, vinegar, salt (hint Tabasco).