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Easy Sweet and Sour Sauce Recipe

Easy Sweet and Sour Sauce

iamwinfred
This homemade sweet and sour sauce is the perfect balance of tangy and sweet with a glossy finish that rivals any takeout restaurant. Ready in just 13 minutes with simple pantry ingredients, it's ideal for dipping, glazing, or tossing with your favorite stir-fries.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Side Dish
Cuisine Asian
Servings 12 servings
Calories 45 kcal

Equipment

  • Small saucepan 2-quart capacity
  • Whisk
  • Small bowl For cornstarch slurry
  • Measuring cups and spoons

Ingredients
  

  • 3/4 cup pineapple juice 180ml, canned or bottled
  • 1/3 cup rice vinegar 80ml
  • 1/2 cup brown sugar 100g, packed
  • 3 tablespoons ketchup 45ml
  • 2 tablespoons soy sauce 30ml
  • 2 tablespoons cornstarch 16g
  • 2 tablespoons cold water 30ml

Instructions
 

  • In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Set aside.
  • In a small saucepan over medium-high heat, combine the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Whisk until the sugar begins to dissolve.
  • Bring the mixture to a full boil, whisking occasionally. Continue boiling for 1-2 minutes until the sugar completely dissolves.
  • While whisking constantly, slowly pour the cornstarch slurry into the boiling sauce. Whisk vigorously to prevent lumps from forming.
  • Continue cooking and whisking for 2-3 minutes until the sauce thickens and develops a glossy sheen. Reduce heat to medium-low once it reaches desired consistency.
  • Remove from heat once the sauce coats the back of a spoon. Let cool for a few minutes before using, as it will thicken slightly more as it cools.

Notes

  • Use canned or bottled pineapple juice, never fresh - fresh pineapple contains enzymes that can break down the sauce texture.
  • Always mix cornstarch with cold water first to prevent lumps when adding to the sauce.
  • Whisk constantly while adding the slurry to ensure a smooth, glossy finish.
  • The sauce will thicken more as it cools, so don't over-thicken it on the stove.
  • Store in an airtight container in the refrigerator for up to 3 weeks.
  • Reheat gently on the stovetop or in the microwave, stirring frequently.
  • If sauce becomes too thick after refrigeration, thin with a tablespoon of water or pineapple juice.
  • For a spicier version, add 1-2 teaspoons of sriracha or red pepper flakes.
  • Substitute honey for brown sugar for a different sweetness profile.
  • Add 1 tablespoon minced ginger and 2 cloves minced garlic for extra depth of flavor.

Nutrition

Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 11gSodium: 190mgPotassium: 25mgSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 1mgIron: 1mg
Keyword chinese sauce, dipping sauce, homemade sauce, stir fry sauce, sweet and sour sauce
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