Sweet And Sour Sauce Recipe
Bright, sweet, and tangy, this homemade Sweet And Sour Sauce Recipe turns ordinary stir-fries or dips into something special.
I’ve been perfecting this classic Chinese-style condiment for years, and it never fails to bring color and flavor to chicken, pork, tofu, or vegetables. What makes it stand out? A simple pantry mix of pineapple juice, vinegar, sugar, and cornstarch comes together in minutes for a thick, glossy sauce that’s both quick and satisfying. Growing up, my mama always had a small pot of sauce simmering on the stove—its aroma would fill our kitchen every holiday. Now, I serve mine at summer cookouts and even pack it into gift jars for friends.
Why You’ll Love This Recipe
- Ready from scratch in just 15 minutes—no fuss, no lengthy prep.
- Uses pantry staples: sugar, vinegar, cornstarch, ketchup, pineapple juice.
- Gluten-free friendly when you choose a gluten-free soy sauce.
- Perfect for stir-fry, as a chicken or pork glaze, or a crowd-pleasing dip.
- Easily adjusts for spice level—just add chili flakes or sriracha.
- Yields about ¾ cup, enough for four servings of stir-fry or as a dipping sauce for 8 appetizers.
- No artificial colors or preservatives—just natural, home-cooked goodness.
- Kid-approved tangy flavor that even picky eaters will enjoy.
- Can be made a day ahead—flavors deepen as it rests.
Ingredients
- ½ cup pineapple juice (freshly squeezed or canned; include bits for texture)
- ¼ cup ketchup (classic or no-sugar-added brand)
- ¼ cup rice vinegar (bright, clean tang; apple cider vinegar works too)
- ¼ cup brown sugar (light or dark for richer flavor; honey can replace sugar)
- 2 tbsp low-sodium soy sauce (use gluten-free for gluten-free version)
- 1 tsp finely grated ginger (or ½ tsp ground ginger)
- 1 garlic clove, minced (about 1 tsp; fresh gives the best punch)
- 1 tbsp cornstarch (for thickening; arrowroot is a fine swap)
- 2 tbsp cold water (to whisk into the cornstarch)
- ½ tsp sesame oil (optional, for that nutty finish)
- Pinch of salt & black pepper (to balance sweetness)
Directions
- Whisk the slurry: In a small bowl, stir the cornstarch and cold water until smooth. This step helps avoid lumps later—trust me, it matters.
- Build the base: In a medium saucepan set over medium heat, combine pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, ginger, and garlic. Stir to blend sugar into the liquid.
- Bring to a gentle simmer: Let the mixture bubble for about 2 minutes, stirring once or twice so it doesn’t scorch.
- Thicken it up: Pour the cornstarch slurry into the pan while whisking constantly. You’ll see the sauce go from thin to glossy in 10–15 seconds.
- Taste test: Sprinkle in a pinch of salt and pepper, then sample. If it’s too tangy, add a bit more sugar; if too sweet, a splash more vinegar.
- Finish with sesame oil: Drizzle in the sesame oil off the heat and give a final stir for aroma.
- Cool and store: Transfer to a heatproof jar or bowl. Let it cool for 5 minutes, then use right away or chill.
Servings & Timing
Makes about ¾ cup sauce (serves 4 stir-fry portions or 8 as a dip)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
- Add 1 tsp chili paste for a spicy kick without losing the sweet and sour balance.
- Swap pineapple juice with orange juice for a milder, citrus-forward twist.
- Stir in finely chopped bell peppers or jammy pineapple chunks for extra texture.
- Replace sugar with maple syrup for a deep, woodsy sweetness.
- Mix in 1 tbsp hoisin sauce for a richer, umami-packed version.
- Drop in a small handful of shredded carrots for color and crunch.
Storage & Reheating
Store this sauce in an airtight container in the fridge for up to one week. For longer life, freeze portions in an ice cube tray, then pop cubes into a freezer bag for up to three months. To reuse, thaw overnight in the fridge or microwave gently on 50% power. You can make it up to three days ahead—flavors only get better as they meld.
Notes
Letting the sauce rest off the heat for 10 minutes gives the cornstarch time to fully activate, so it stays thick even after cooling. If you see any separation, just whisk briskly or warm it a few seconds. Fresh pineapple juice adds extra zing, but canned works fine—just check there’s no extra syrup. And if your sugar is coarse, stir it over low heat a bit longer to dissolve completely.
FAQs
Q: Can I use apple cider vinegar instead of rice vinegar?
A: Yes, apple cider vinegar gives a fruitier tang—just taste and adjust the sugar if needed.
Q: Is this sauce gluten-free?
A: It is when you swap in gluten-free soy sauce or tamari.
Q: How do I make it less sweet?
A: Add a splash more vinegar or a squeeze of fresh lemon.
Q: Can I double the recipe?
A: Absolutely—just blend in a larger saucepan and cook a bit longer to thicken.
Q: Why is my sauce grainy?
A: Likely the cornstarch wasn’t mixed thoroughly; next time whisk the slurry extra well.
Q: What else can I use this sauce on?
A: It’s fantastic on grilled pork chops, shrimp skewers, or even as a pizza drizzle.
Q: Can I skip the garlic and ginger?
A: You can, but they add depth—consider using ½ tsp powder if fresh isn’t handy.
Q: Will this freeze well?
A: Definitely—freeze in small portions for up to 3 months without losing texture.
Conclusion
This Sweet And Sour Sauce Recipe is a quick, homemade classic that brightens up any meal—whether you’re tossing it with stir-fried veggies, glazing chicken wings, or serving as a dip for spring rolls. Give it a try, and let me know how you tweak it! Leave a comment below or pin this recipe for later, and don’t miss my guide to crowd-pleasing Chinese Chicken Stir-Fry for your next weeknight feast.
Sweet And Sour Sauce Recipe
Ingredients
- 1/2 cup pineapple juice freshly squeezed or canned; include bits for texture
- 1/4 cup ketchup classic or no-sugar-added brand
- 1/4 cup rice vinegar bright, clean tang; apple cider vinegar works too
- 1/4 cup brown sugar light or dark for richer flavor; honey can replace sugar
- 2 tbsp low-sodium soy sauce use gluten-free for gluten-free version
- 1 tsp finely grated ginger or 1/2 tsp ground ginger
- 1 clove garlic minced; fresh gives the best punch
- 1 tbsp cornstarch for thickening; arrowroot is a fine swap
- 2 tbsp cold water to whisk into the cornstarch
- 1/2 tsp sesame oil optional, for that nutty finish
- Pinch salt & black pepper to balance sweetness
Instructions
- In a small bowl, stir the cornstarch and cold water until smooth. This step helps avoid lumps later—trust me, it matters.
- In a medium saucepan set over medium heat, combine pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, ginger, and garlic. Stir to blend sugar into the liquid.
- Let the mixture bubble for about 2 minutes, stirring once or twice so it doesn’t scorch.
- Pour the cornstarch slurry into the pan while whisking constantly. You’ll see the sauce go from thin to glossy in 10–15 seconds.
- Sprinkle in a pinch of salt and pepper, then sample. If it’s too tangy, add a bit more sugar; if too sweet, a splash more vinegar.
- Drizzle in the sesame oil off the heat and give a final stir for aroma.
- Transfer to a heatproof jar or bowl. Let it cool for 5 minutes, then use right away or chill.
