BEST Sweet and Sour Sauce (2024)

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Look no further for what is consistently ranked the BEST sweet and sour sauce recipe on the web! There are so many ways to enjoy this popular and versatile sauce (see blog post for ideas) and it takes just 5 ingredients and only 5 minutes of prep/cook time. This homemade sweet and sour sauce couldn’t be simpler to make and it tastes so much better than store-bought or takeout!

For more delicious homemade Asian sauces be sure to also try our Teriyaki Sauce, Yum Yum Sauce, Eel Sauce, and Hoisin Sauce!

What is Sweet and Sour Sauce?

Sweet and sour sauce is a popular condiment made, just as its name suggests, by combining sweet and sour flavor components (a sugar and a vinegar) with a thickener to make a sauce that is used for dipping, drizzling, and incorporated into dishes. Chinese food and sweet and sour sauce go hand in hand and for that reason you’ll find it served in every Chinese restaurant and at every takeout. If you’ve never made your own, it’s time to get on board because not only is it incredibly easy, it tastes WAY better than store-bought and what you get at your local takeout. Plus it’s free of preservatives, chemicals and junk ingredients.

How To Use It

Sweet and sour sauce features a balanced combination of sweet and tangy flavors, making it a versatile condiment that can be used in various ways to enhance the flavor of your dishes. Here are a few ways to use it:

Dipping Sauce: This is the ultimate dipping sauce for things like potstickers, egg rolls, spring rolls, wontons, dumplings, tempura, fish sticks, and chicken nuggets. Pour the sauce into small bowls to serve alongside your favorite foods and snacks.
Stir-Fry Sauce: Use this as a base for stir-frying vegetables, meat, or tofu. Stir fry your meat/tofu and veggies and then add the sauce towards the end of the cooking process. Toss everything together and serve it over steamed rice or noodles.
Marinade: Add the sauce to the meat or tofu before grilling, let it marinate for at least 30 minutes, then proceed with grilling.
Glaze: This works great as a glaze for grilled or roasted meats and seafood like chicken, pork, fish and shrimp. Brush the sauce over the meat during the last few minutes of cooking for a tasty, caramelized glaze. This also works great for things like baked chicken drumsticks and wings.
Salad Dressing: Mix some of this sauce with your salad oil, and add a dash of toasted sesame oil if you like, to make an Asian-inspired salad dressing for your greens.
Sandwich Spread: Use this as a spread for your sandwiches and wraps for an Asian twist. It goes particular well with chicken, turkey and pork.
Pizza Sauce: Get creative and drizzle this over your pizza for an Asian twist, for example chicken or ham, pineapple, peppers, and onions.

Sweet and Sour Sauce Ingredients

You need just five ingredients to make the best sweet and sour sauce: pineapple juice, vinegar, brown sugar, soy sauce and ketchup. Then to thicken it you’ll need some cornstarch and water.

Do I Have To Use Red Food Coloring?

Not at all! You can make this without food coloring. One of the advantage of making homemade anything is that you don’t have to include the junk ingredients that the store-bought stuff often uses. The red food coloring is purely for aesthetics and tastes exactly the same without it. If you prefer the red color but don’t want to use chemicals in your food there are natural food coloring options and I provide a link to one option in the recipe card below.

Sweet and Sour Sauce Recipe

Let’s get started!

Get your ingredients ready to go because making this sauce goes fast. Measure out your pineapple juice, vinegar, brown sugar, soy sauce and ketchup. Prepare the cornstarch slurry and set it aside.

Add all of the ingredients except for the cornstarch slurry in a small saucepan and bring to a boil.

For more phenomenal homemade Asian sauces be sure to try our:

Teriyaki Sauce
Yum Yum Sauce
Hoisin Sauce
Black Bean Sauce
Eel Sauce
Plum Sauce
Asian Salad Dressing
Kecap Manis
Sweet Chili Sauce
Ponzu Sauce
Char Siu Sauce
Ginger Sauce

BEST Sweet and Sour Sauce

Kimberly Killebrew

Making your own sweet and sour sauce couldn't be any easier! Plus it's free of junk ingredients and tastes MUCH better than store-bought!

Print Recipe

Ingredients

1 cup canned pineapple juice , see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar , found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)
For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

Instructions

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.

Video

Notes

* Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled

Nutrition

Keyword Sweet and Sour Sauce

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet April 9, 2017

FAQs

What is Chinese restaurant sweet and sour sauce made of? ›

Which is the name of the sauce that is sour and sweet at Chinese restaurants? Sweet and sour Chinese dishes apply to only perhaps 3 or 4 menu dishes. But it is quite easy to make : just combine some vinegar, ketchup, sugar, pineapple juice and water. Add some cornstarch to thicken.

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How to make sweet and sour sauce less vinegary? ›

a little baking soda (a pinch at a time) will help tone down the pH harshness (bitterness) a little water, broth or other suitable liquid to dilute the vinegar. a little oil (if it works in the recipe) to dilute the vinegar, and/or. a little sugar (if it works in the recipe)

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What is the actual Flavour of sweet and sour sauce? ›

In China, the sauces are traditionally made by mixing sugar or honey with a sour liquid such as rice vinegar or soy sauce and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used, but this is rare and normally restricted to Western cooking.

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What's the best way to thicken sweet and sour sauce? ›

Pineapple juice furnishes the sauce's fruity flavor, while ketchup boosts its sweetness and provides the signature red color. A slurry of cornstarch and water thickens the sauce to an appropriately viscous consistency.

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What sauce do Chinese restaurants use? ›

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).

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Why is Chinese sweet and sour sauce so red? ›

The sweet and sour sauce you get from most chinese restaurants is dyed with food colouring to make it red. When I make sweet and sour sauce from scratch, there's a bit of a red colour, but that's because I use ketchup to make some of the “sour” part. It's also got tomatoes in it, which adds some red colour.

Which is better, la choy or kikkoman sweet and sour sauce? ›

While Kikkoman does make great soy sauce, their sweet and sour is best left on the shelf. A big step up from there is La Choy. Their sauce is bright and goopy, it's easy to understand the appeal of this well-known brand. Fruit forward, with an overwhelming pineapple flavor, this sauce starts sweet and stays sweet.

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What ethnicity is sweet and sour sauce? ›

While originating from China in the 1700s, sweet and sour sauce developed into the popular sauce it is today in America during the late 19th century.

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How to jazz up store bought sweet and sour sauce? ›

Try some chopped green onion or scallions. If you like spicy you can add chili or red pepper flakes. Pineapple or orange juice to the sweet and sour could make it taste better. If it's not tangy enough you could add a spoonful of vinegar or lemon juice.

How do you reduce the acidity in sweet and sour sauce? ›

Tip: Sugar can also soften acidic flavors, as in a sweet-and-sour sauce. To see how, make an overly sour vinaigrette, then whisk in sugar a pinch at a time until the vinaigrette tastes less harsh but not sweet.

How do you balance sweet and sour sauce? ›

Adjust the flavor balance of your sauce: If too tart or acidic, add 1/4 tsp. sugar and stir well. If too bland or sweet, add 1/4 tsp. red wine vinegar and stir well.

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Should I heat up sweet and sour sauce? ›

Yes – make the sauce, cool, cover and freeze. Defrost overnight in the refrigerator and heat until piping hot in a saucepan before serving. You can also reheat from frozen in a saucepan, or in the microwave, stirring a few times during reheating.

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What is the brown sauce in Chinese restaurants made of? ›

Broth: Many versions of this dish use beef broth, but you can also find it made with chicken or vegetable broth. Soy Sauce: Soy sauce is one of the main ingredients that you'll find in nearly every version of Chinese brown sauce.

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What is sweet and sour chicken made of Chinese food? ›

Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce.

Get More Info Here ›

What is sweet and tangy sauce made of? ›

In a 1 1/2- to 2-quart pan, combine 3/4 cup catsup, 6 tablespoons beef broth or water, 6 tablespoons Worcestershire, 1/4 cup lemon juice, 3 tablespoons firmly packed brown sugar, 1/4 cup chopped onion, and 1 teaspoon hot sauce. Simmer until reduced to 1 1/2 cups, about 10 minutes. Add more hot sauce to taste.