Get ready for a fast, simple, and deeeelicious Sweet & Sour Sauce!
This sweet and sour sauce is perfect as a dipping sauce for potstickers, egg rolls, chicken nuggets and anything else your heart desires. Use also to incorporate into your favorite Chinese dishes like sweet & sour chicken, pork or shrimp, sweet & sour meatballs, Asian salad dressings, and as a glaze for grilled chicken and pork, etc.
There are so many ways to enjoy this popular Chinese sauce. And with only 5 ingredients and 5 minutes of prep/cook time, this classic Sweet & Sour sauce couldn’t be simpler!
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Ready to make some Sweet & Sour Sauce?
Let’s get started!
Add 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.
You can stop at this point or, if you want, you can add 2-3 drops of food coloring to make your sweet and sour sauce look the way it does at the Chinese takeout. Check out this all-natural food coloring.
Let the sauce cool completely.
Making your own couldn't be any easier! Plus it's free of junk ingredients and tastes MUCH better than store-bought!
- 1 cup canned pineapple juice ,see note
- 3/4 cup packed light brown sugar
- OR sugar-free brown sugar substitute
- 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 add a bit of powder for color)
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 for 2-3 weeks.
* 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
Don’t forget all of these other homemade Asian sauces: