There are so many ways to enjoy this popular and versatile sauce. And with only 5 ingredients and 5 minutes of prep/cook time, this delicious Sweet and Sour Sauce recipe couldn’t be simpler!
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.
BEFORE WE GET TO THE RECIPE
DON’T FORGET TO TRY THESE OTHER GREAT CHINESE CONDIMENTS:
Homemade Hoisin Sauce
Homemade Black Bean Sauce (aka Black Bean Garlic Sauce
or Black Bean Paste)
Homemade Chinese Plum Sauce (Duck Sauce)
Homemade Teriyaki Sauce
Ready to make some Sweet and 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.
Enjoy!
Pin Me!
Best Sweet and Sour Sauce
Ingredients
- 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)
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 for 2-3 weeks.
Video
Notes
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Carole from Carole's Chatter says
9 April, 2017 at 4:24 pmI am definitely going to try this. Cheers
Jean says
16 April, 2018 at 12:48 pmI made this sauce today! Absolutely delicious! Dipped homemade egg rolls in it!
Kimberly @ The Daring Gourmet says
16 April, 2018 at 6:25 pmAwesome, Jean, thank you!
Sara says
28 February, 2019 at 5:49 pmAdding minced onion and garlic with a touch of cayenne pepper gives it a nice touch as well.
Nathan Lombough says
9 April, 2017 at 11:34 pmI made this tonight to slather on some grilled chicken, pineapple and vegetable kabobs. Everyone loved them and had seconds. Awesome sauce, will become my go-to recipe from now on.
Kimberly @ The Daring Gourmet says
9 April, 2017 at 11:38 pmAwesome, Nathan, thanks so much!
Brett O'Connell says
10 January, 2018 at 7:34 pmFANTASTIC STUFF! This one’s a keeper!
Kimberly @ The Daring Gourmet says
10 January, 2018 at 7:37 pmThanks so much, Brett!
Tammy Worden says
29 December, 2017 at 7:55 pmThis has become my go-to recipe also, so easy and so delicious!
paul Edwards says
10 April, 2017 at 2:43 amHi Kimberley,
Double header.
How long do you think the dill dressing will keep in the fridge before the dill flavour starts to deteriorate ?
Do you use pasteurised pineapple juice ? I´d briefly considered fresh but won’t that destroy the starch ?
Both of these will feature on our stall at the local Buddhist temple festival during Thai New Year if that’s OK ?
Happy Spring,
Best Paul.
Kimberly @ The Daring Gourmet says
10 April, 2017 at 9:44 amHi Paul, that’s a great point about the pineapple juice, I’ve made a note about it in the recipe. So yes, use canned/bottled pineapple juice. For the dill dressing, I would probably use it within a couple of days for optimal flavor.
Adina says
10 April, 2017 at 6:48 amI love your sauces, this one is no exception. The dill dressing from the post before looks amazing too.
Stephanie says
10 April, 2017 at 10:07 amSuch a great recipe to have on hand. Thanks!
The Food Hunter says
10 April, 2017 at 11:33 amWhat a delicious recipe and so easy to make.
Jen says
10 April, 2017 at 12:22 pmWow! I never knew it would be so easy to make it yourself. Looks fantastic and am definitely trying it, thanks!
Cori Landon says
10 April, 2017 at 2:06 pmI made this last night to go with our egg rolls and chow mein and it was delicious! It was as easy and quick as you said it was and the flavor is perfect. I don’t usually use food coloring but I figured a couple of drops divided by several people wouldn’t hurt anyone. Beautiful silky red sauce with a fantastic flavor. Thank you!
Kimberly @ The Daring Gourmet says
10 April, 2017 at 2:08 pmFantastic, Cori, thanks so much! I very rarely use food coloring either, in fact this is probably only one of two recipes on my whole site that mentions it. But I agree with you – a tiny bit on rare occasions is fine.
Sarah says
5 January, 2018 at 4:58 pmAwesome sweet and sour sauce, just finished my first batch and making a second!
Anonymous says
19 January, 2019 at 2:36 pmYes, ditto times three!! I don’t see a prompt to leave a bag., So I’m replying to one I see.
This recipe is the bomb! Meaning fantastic…authentic Chinese cuisine taste. Now, on to the chicken egg rolls from the Daring Gourmet. Thank U so much! Oh, I added 4 drops of red food coloring, not the natural kind.
Giovanni Vallejo says
9 August, 2018 at 5:47 pmThis lasts 2-3 weeks in a fridge or I have to refrigerate the sauce for that long to get best flavor?
Kimberly @ The Daring Gourmet says
9 August, 2018 at 5:54 pmHi Giovanni, it will last that long in the fridge, meaning it should be used within 2-3 weeks so it doesn’t go bad.
Nicole Hood says
10 April, 2017 at 5:40 pmPinning this! I love this dipping sauce with so many things!
Amanda | The Chunky Chef says
10 April, 2017 at 6:11 pmI totally need to make this, as my daughter LOVES sweet and sour chicken!
Katerina @ diethood .com says
11 April, 2017 at 12:40 amI LOVE how easy and delicious this is!! I can’t wait to try it!
Renee - Kudos Kitchen says
11 April, 2017 at 5:53 amI thank you for all the recipes you share for Asian sauces. I appreciate your homemade versions so much more than what’s available in the store!
Paula - bell'alimento says
11 April, 2017 at 1:20 pmI’m all about that sauce! Ready to dive in.
Jennifer says
11 April, 2017 at 2:02 pmPinning this!! We are big dippers in our house so I know this will come in handy!
Delaney | Melanie Makes says
11 April, 2017 at 3:47 pmI love how easy this recipe is!
Dorothy at Shockingly Delicious says
11 April, 2017 at 5:05 pmThe possibilities are endless!! I love that you know exactly what is going in this sauce!
Brandy | Nutmeg Nanny says
11 April, 2017 at 5:48 pmLove homemade sauces! Always a good choice!
Erin @ The Speckled Palate says
11 April, 2017 at 5:53 pmI don’t know WHY I thought sweet and sour sauce was a complicated dish to make, but my goodness, now that I have your recipe, I can make ALL the things to incorporate it with and have an at home sauce! Win!
Jennifer Reyes says
11 April, 2017 at 7:14 pmI love the sweet and sour flavor! This is absolutely a must try!
Cookin Canuck says
12 April, 2017 at 8:33 amHomemade sauces are always so much better! This is a classic, for sure.
Anonymous says
26 June, 2017 at 2:07 pmWhat is the ounces on the pineapple juice?? For crying out loud i bought the rice vinegar and pineapple juice (46 oz can so we can drink the rest) today not realizing the actual amount wasn’t noted.
Kimberly @ The Daring Gourmet says
26 June, 2017 at 2:33 pmThe amount is noted, it’s one cup. If you Google that you’ll see it’s 8 ounces.
eat good 4 life says
12 April, 2017 at 8:37 amI love sweet and sour source. What a great recipe
Cathy says
12 April, 2017 at 1:55 pmWe love Chinese! Can’t wait to try this homemade sauce!
Alan says
1 May, 2017 at 5:35 pmI’ve made this twice so far, as a dipping sauce and as a glaze for grilled chicken and pork – awesome stuff! I agree, it is the best recipe and hands down my favorite, thank you!
Kimberly @ The Daring Gourmet says
1 May, 2017 at 5:35 pmFantastic, Alan, thanks so much!
RainDrop says
5 May, 2017 at 4:46 amOh yeah, that was really great. We loved it!
Kimberly @ The Daring Gourmet says
5 May, 2017 at 8:45 amAwesome, thank you!
Suev says
12 May, 2017 at 5:19 amEXCELLENT! Made crab Rangoon last night then realized I did not have any sweet and sour. Will never buy pre-made again.
Kimberly @ The Daring Gourmet says
12 May, 2017 at 1:13 pmAwesome, Sue!! I know, it just makes no sense to buy it when you can throw it together so easily. Thank you! :)
Tanner says
18 May, 2017 at 11:38 pmTHE BEST sweet and sour sauce! I’ve tried many, storebought and homemade. Yours is my go-to from now on.
Kimberly @ The Daring Gourmet says
18 May, 2017 at 11:44 pmThanks so much, Tanner!
Cindy D says
15 June, 2017 at 1:07 pmHave you ever made a double batch? I want to make sweet and sour chicken and my family likes extra sauce. Can’t wait to try!
Kimberly @ The Daring Gourmet says
15 June, 2017 at 1:44 pmMany times, Cindy – double batch away! :)
Theresa says
16 June, 2017 at 9:42 amSO good! I’ve bookmarked this to make again and again. Thank you!
Kimberly @ The Daring Gourmet says
16 June, 2017 at 9:43 amAwesome, Theresa, thank you!
Kathie ferrell says
13 August, 2018 at 4:18 pmIts. MY y. LOve To Have x some. Chinese food
Bonnie says
18 June, 2017 at 7:47 amCan I substitute a different kind of vinegar?
Kimberly @ The Daring Gourmet says
18 June, 2017 at 8:29 amHi Bonnie, yes, you can substitute apple cider vinegar.
Candace Nielson says
22 June, 2017 at 7:57 amExcellent recipe, this one’s a keeper, thanks!
Kimberly @ The Daring Gourmet says
22 June, 2017 at 8:00 amAwesome, thanks so much, Candace!
Ana says
8 July, 2017 at 12:59 pmCan I use orange juice instead of pineapple juice? I think it would add even more flavor!
Kimberly @ The Daring Gourmet says
8 July, 2017 at 5:00 pmHi Ana, yes you can. It will change the flavor profile though and may overpower some of the other flavors – if you’re going to use orange juice I’d suggest using less of it.
Jim D says
9 July, 2017 at 9:22 amKimberly, I am planning on making boneless country style pork ribs in a slow cooker. Would I be able to use this sweet and sour sauce to cook them? Would it break down
after maybe 8 hours in a slow cooker. Thank you.
I will be making this regardless. Looks great.
Kimberly @ The Daring Gourmet says
9 July, 2017 at 9:39 amHi Jim! Yes, cornstarch breaks down pretty quickly. Plus the juices from the pork ribs will add to the liquid content and the sauce will be watery. But that’s no problem at all: Simply make the sweet & sour sauce without the cornstarch, slow cook the ribs in it, and then add the cornstarch at the very end (you’ll need to use more cornstarch because of the additional liquid from the ribs). There are two ways you can do this: Simply stir the cornstarch/water mixture directly into the slow cooker and let it cook a few more minutes until thickened, or pour the liquid from the slow cooker into a stock pot, add the cornstarch/water to it, bring to a light boil until thickened, and then add it back to the ribs. Give the sauce a taste, it will probably need more salt because of the additional liquid from the pork ribs. Happy cooking!
Jim D says
9 July, 2017 at 12:11 pmHey, great, thank-you. Will make it tomorrow.
Just trying to spice up a rather bland piece of pork.
Tim Wiedman says
24 July, 2017 at 6:23 pmTerrific sauce, will be my go-to from now on, thank you!
Kimberly @ The Daring Gourmet says
24 July, 2017 at 6:24 pmFantastic, Tim, thank you!
Chris Sandiford says
8 August, 2017 at 2:28 pmI love the splash of the liquid as the sugar goes in, just proving that you can still make a mess as much as us mortals :¬)
Kimberly @ The Daring Gourmet says
8 August, 2017 at 5:01 pmLol, Chris! Yes, trying to film and cook at the same time can get a little messy ;)
Kyleigh says
11 September, 2017 at 4:28 pmWho in the world has rice vinegar
Kimberly @ The Daring Gourmet says
11 September, 2017 at 8:32 pmWell, for one, everyone in China, Japan, Korea, etc. And here in the U.S. you can find it in virtually every large grocery store.
Natalie Loftus says
17 September, 2017 at 4:03 pmThis is the best sweet and sour sauce I’ve ever had! Just finished the first batch and making another one today. Thank you!
Kimberly @ The Daring Gourmet says
17 September, 2017 at 4:09 pmWahoo! I’m so happy to hear that, Natalie, thank you!
Cami Norton says
29 December, 2017 at 7:49 pmAgreed, this really is fantastic sauce, thanks for the recipe!
Amanda says
20 September, 2017 at 4:35 pmDo you have to let it set in the fridge for 3 weeks
Kimberly @ The Daring Gourmet says
20 September, 2017 at 10:31 pmHi Amanda, no, you can use it immediately but it will “keep” in the fridge for up to 3 weeks, meaning you have about 3 weeks to use it before it spoils.
Michelle says
24 September, 2017 at 1:42 pmCan I use white wine vinegar instead?
Kimberly @ The Daring Gourmet says
24 September, 2017 at 3:33 pmHi Michelle, yes that will work just fine.
Michelle says
3 October, 2017 at 6:05 pmI made this sauce for my sweet and sour pork, it was amazing and so easy. I will never buy store bought again.
Kimberly @ The Daring Gourmet says
3 October, 2017 at 7:50 pmFantastic, Michelle, thank you!
Anonymous says
8 October, 2017 at 2:01 pmReally loved this recipe so easy and I already had everything I needed will be making this again
Thomas Butler says
9 October, 2017 at 10:33 pmExcellent recipe, this is exactly what I was looking for.
Kimberly @ The Daring Gourmet says
13 October, 2017 at 12:50 pmFantastic, Thomas, thank you!
Lee says
5 January, 2018 at 4:59 pmVery good sauce and so easy to make, won’t be buying it at the store again.
Tori says
4 November, 2017 at 11:48 pmGreat recipe, everyone loved it!
Kimberly @ The Daring Gourmet says
4 November, 2017 at 11:50 pmAwesome, thanks, Tori!
A.J. says
6 November, 2017 at 7:45 pmSuper easy super delicious thank you!
Kimberly @ The Daring Gourmet says
6 November, 2017 at 7:52 pmWonderful, A.J., thank you!
Nagma says
9 November, 2017 at 9:39 amThis is prhaps the best and easiest sweet-sour sauce recipe I have read on the internet. I added a dash of homemade tamarind puree to the mixture while boiling because I like this tangy sourness a lot. And it came out just like I had expected – sweet and more sour. Also, I used bottled Minute Maid pineapple juice (filtered, of course) and did not use artifical coloring. I like to keep everything homeamde as long as possible, and this one just turned out perfect! Thanks for the recipe, Kimberly. Kudos!!!
Kimberly @ The Daring Gourmet says
9 November, 2017 at 9:44 amWonderful, Nagma, thank you so much!
Carissa says
10 November, 2017 at 7:01 pmExcellent recipe, will be making it again!
Kimberly @ The Daring Gourmet says
10 November, 2017 at 7:29 pmAwesome, Carissa, thank you!
Ted Green says
19 November, 2017 at 6:24 pmI like the sliding scale for number of servings, and the quantities then adjust accordingly. However the amount of cornstarch doesn’t. Sure that would change too? It starts off at 16 servings but I want to make enough for only four. There are only the two of us in the house and four servings would be ample. Hoping you can comment.
Kimberly @ The Daring Gourmet says
19 November, 2017 at 11:49 pmHi Ted, sorry about that, there must be a glitch in the software. The easiest thing to though do would be to just cut the recipe in half. The serving size noted is only about a couple of tablespoons, so in other words it doesn’t make a ton. Halving the recipe will be a good amount for 4 people.
Ted Green says
20 November, 2017 at 8:23 amMany thanks Kimberly :)
Teryl says
22 November, 2017 at 11:21 pmAwesome recipe, easy and fantastic flavor!
Annie L. says
5 December, 2017 at 11:32 pmEXCELLENT SWEET AND SOUR SAUCE, THANK YOU!!
Jon says
11 December, 2017 at 3:57 pmLovely sauce but I’m wondering how long it will last? I put it in old maple syrup bottles in the fridge. bottle in the fridge. BTW I used the juice from canned pineapple slices as it’s all I had in the cupboard. Cheers.
Kimberly @ The Daring Gourmet says
11 December, 2017 at 7:33 pmThanks, Jon! Canned pineapple juice is perfect. I generally recommend the sauce be eaten within 3 weeks.
Doug Wilton says
18 December, 2017 at 11:14 pmSecond time making this so good!
Nelson says
20 December, 2017 at 9:42 amDelicious, will be making this from now on!
Daniel says
26 December, 2017 at 3:03 pmGreat stuff, thank you!
T. Foster says
29 December, 2017 at 7:47 pmGreat recipe, thanks so much!
Judy Halvorsen says
3 January, 2018 at 4:45 pmDelicious, will be making this again.
Rhys says
5 January, 2018 at 8:25 amI haven’t tried this recipe yet. but here’s a little tip for people who want the colour but don’t want to use food colouring.
beetroot juice, out of the can or jar. it doesn’t look like it would be the right colour. but it is. my local Chinese restaurant owner told me that one, and its good.
im going to give five stars because it has so many all ready.
Kimberly @ The Daring Gourmet says
5 January, 2018 at 9:21 amThanks for the tip, Rhys. The food coloring that I recommend here is a natural one that’s made out of beetroot powder and yes, beetroot juice would be a good alternative.
Erin says
10 January, 2018 at 9:09 amHi Kimberly I’m going to make this tonight and I’m looking in my cupboards and I don’t have cornstarch. Would flour work as a substitute?
Kimberly @ The Daring Gourmet says
10 January, 2018 at 9:16 amHi Erin, I don’t recommend flour for this sauce. Cornstarch is invisible and results in a clear sauce, flour will make it both murky and you’ll be able to taste the flour.
Marci says
12 January, 2018 at 11:27 amMaybe I missed it; cause there’s so many ads and pictures it won’t even finish loading but I noticed there’s no exact measurement for the pineapple juice. I couldn’t find anything other than a massive 46 oz can so I had to eyeball it. Correct measurements would be helpful. But if I missed it ; please disregard :) thx for the recipe!
Kimberly @ The Daring Gourmet says
12 January, 2018 at 4:07 pmHi Marci, the recipe with the quantities for all the ingredients and directions is in the recipe card at the bottom of the post. 1 cup of pineapple juice.
Anonymous says
21 January, 2018 at 2:00 amHi could this sauve be frozen
Kimberly @ The Daring Gourmet says
21 January, 2018 at 10:41 amTo freeze it you’ll need to omit the cornstarch and then add it in later when you thaw and reheat it (bring it back to a boil, add the cornstarch/water mixture and let it boil for a minute or so until thickened).
Cara says
25 January, 2018 at 9:27 pmEven my horribly picky husband loved this. Definitely a keeper.
Kimberly @ The Daring Gourmet says
25 January, 2018 at 9:32 pmAwesome, Cara, thank you!
Tamara says
26 March, 2018 at 5:01 pmThis was so quick and easy to make the balance of flavors is perfect! This is my go-to recipe from now on!
Kimberly @ The Daring Gourmet says
26 March, 2018 at 5:02 pmI’m so happy to hear that, Tamara, thank you!
Kristen says
19 April, 2018 at 9:59 amDo you think this would work with no pineapple juice? Maybe just use water? I know it won’t have that delicious acidic bite but I’m moving cross country in a few days so I don’t want to buy anything.
Kimberly @ The Daring Gourmet says
19 April, 2018 at 10:00 amHi Kristen, yes you can use water instead but it won’t taste as good!
Sapphire says
25 April, 2018 at 3:21 pmOMG, I just try this recipe to the letter and it is a complete hit. I used it on baked chicken and fried chicken. My family loves it. Thank you!!!!
Kimberly @ The Daring Gourmet says
25 April, 2018 at 10:11 pmThat’s so awesome, Sapphire, I’m so glad it was a family hit! Thank YOU!
Emily says
19 May, 2018 at 9:52 pmMade this with regular vinegar and a mix of dark brown and white sugar, it came out fabulous! Hubby said it was a little sour, to which I recalled its sweet and sour chicken, lol. This is the recipe I’ll be using from now on!
Kimberly @ The Daring Gourmet says
19 May, 2018 at 11:06 pmI’m so glad to hear that, Emily, thanks so much!
Melissa says
3 June, 2018 at 7:59 pmWe had a lot of leftover salt and pepper pork chop from our party so I decided to make this sauce. I added slices of different color bell peppers, onion, carrots, celery and pineapple. Turns out very good and It’s a big hit. My family loves my sweet and sour pork chop. So easy to make. Thank you for sharing your recipe.
Kimberly @ The Daring Gourmet says
4 June, 2018 at 2:07 amThat’s fantastic, Melissa, thank you!
David Britton says
8 June, 2018 at 3:06 pmYour portion calculator does not rework the quantity of cornstarch slurry. At low serving amounts there’s more slurry than sauce!!
Kimberly @ The Daring Gourmet says
9 June, 2018 at 12:37 amHi David, yes, if you’re changing the quantities of the ingredients the cornstarch slurry needs to be adjusted manually, sorry for the inconvenience.
Molly says
15 June, 2018 at 2:57 pmThis is my very favorite sweet and sour sauce recipe. Its so simple and yet the taste is so amazing. I had lost the recipe and couldn’t find it until I saw it on your website. I’m so glad to find this recipe again, can’t thank you enough !! It’s the best !!!
Kimberly @ The Daring Gourmet says
17 June, 2018 at 5:55 amThat’s fantastic, Molly, thank you!
Judy Jones says
23 July, 2018 at 1:06 pmSuch wonderful sounding recipes, but, site developers, please include text anchors and labels in your source code for us blind cooks. Pictures of text are a no-go. WE NEED TEXT.
Babette Russell says
8 August, 2018 at 11:02 pmThank you for this recipe for Sweet & Sour sauce! I have been looking for a good one for a long time. This one is way better than good!
Kimberly @ The Daring Gourmet says
8 August, 2018 at 11:04 pmYou’re welcome, Babette, I’m so happy you enjoyed it, thank you!
Margaret Van Leuven says
9 August, 2018 at 11:33 amWho would a thought that at 75 years young I’m enjoying new recipes ! Thanks Pintrest ! And thanks for this awesome recipe. We loved this sauce with home made egg rolls, Delicious, “never too old to learn” thanks so much
Kimberly @ The Daring Gourmet says
9 August, 2018 at 11:57 amI am so happy to hear that, Margaret, thank you!
On a side note, I know some Van Leuven’s here in WA State. I don’t know how common the name is but you very well may have some relatives here :)
Gareth says
13 August, 2018 at 5:35 amHi, this recipe looks great. Just wondering if you use dark or light soy??
Many thanks
Gareth
Kimberly @ The Daring Gourmet says
13 August, 2018 at 8:39 amHi Gareth, I usually use dark but you can use either.
Gareth says
13 August, 2018 at 11:43 amThanks Kimberley. Do you think this is how they make it in the takeaways??
Kimberly @ The Daring Gourmet says
13 August, 2018 at 12:43 pmHi Gareth, it probably depends on the takeaway. Most don’t make their own and it’s usually full of junk ingredients and preservatives.
Gareth says
16 August, 2018 at 5:01 amThanks Kimberley. And my final question before I make it tomorrow…I don’t have measuring cups, so can I just convert the cup measurements in to tablespoon measurements?? Gareth
Kimberly @ The Daring Gourmet says
16 August, 2018 at 8:39 amHi Gareth, yes you can do that (16 tablespoon in a cup, etc). Happy cooking!
James Corbett says
14 September, 2018 at 7:22 pmPhenomenal stuff. Best sweet and sour recipe I’ve tried, won’t use any other again.
Kimberly @ The Daring Gourmet says
14 September, 2018 at 7:25 pmAwesome, James, thanks so much!
Donna says
29 September, 2018 at 8:18 pmThis is the third sweet and sour sauce recipe I’ve tried and will look no further! This is THE best!!!
Kimberly @ The Daring Gourmet says
29 September, 2018 at 11:14 pmThat’s awesome, Donna, thank you!
Samuel Tilling says
2 October, 2018 at 9:33 amI went dark, yes I used dark soy sauce instead of light and ended up having to alter the recipe ever so slightly with a little tomato puree, lemon juice, and a slight sprinkle of Chinese five spice and cayenne pepper but good lord, it turned out amazing! I also added strips of carrot wedges of pineapple and a diced green pepper.
Kimberly @ The Daring Gourmet says
2 October, 2018 at 12:01 pmFantastic, Samuel, thanks so much for the feedback!
Faith says
17 October, 2018 at 12:19 pmAmazing,just like takeaway. I added (jullien) thin strips of carrot, celery, peppers and chunks of pineapple to sauteed chicken breast, then made the sauce over it in the pan. Served with egg fried rice the family LOVED it.
I just discovered your site. Thank you so much for your amazing recepies and adding nutritional info to them.
Kimberly @ The Daring Gourmet says
17 October, 2018 at 6:28 pmThanks so much, Faith, I’m glad you found us and am so happy you enjoyed the sweet and sour sauce – your dinner creation sounds delicious!
Bryan says
19 October, 2018 at 5:23 pmThis sauce was totally awesome! Our kids even loved it. We used it in chicken stir fry.
Kimberly @ The Daring Gourmet says
19 October, 2018 at 6:43 pmFantastic, Bryan, thank you!
Charles Sampson says
21 October, 2018 at 8:13 amThis really is the best sauce!! I would prefer this over any recipe a Chinese restaurant would provide to it’s patrons.
Kimberly @ The Daring Gourmet says
21 October, 2018 at 1:34 pmAwesome, Charles, thanks so much!
Anthony Allen says
17 November, 2018 at 5:32 pmThis was delicious. It is the best stuffing I have ever made. Our guests raved about it. Thanks for your sharing!
Debbie Derocher says
27 November, 2018 at 4:54 pmJust made it. It really is the best sweet and sour sauce. Thanks so much for the recipe.
Kimberly @ The Daring Gourmet says
27 November, 2018 at 6:16 pmFantastic, Debbie, thanks so much!
KT Kacer says
19 February, 2019 at 6:18 pmI’ll TRY yours… but, IMO, for now… I think this is the best I’ve ever had:
Sweet and Sour Sauce
1 cup pineapple juice (1/2 juice, 1/2 water works too)
1 cup light brown sugar (substitute more or less according to your taste)
1 cup rice vinegar or 1/4c vinegar, 3/4 c lemon juice fresh squeezed
1 diced sweet red pepper – roasted and peeled
2T macerated strawberry juice
salt (to taste)
4 teaspoons cornstarch
4 tablespoons warm water
Directions:
1. Combine all ingredients and cook until red pepper is softened (approximately 20-25 minutes).
2. Thicken as desired with the cornstarch and water, pouring slowly and constantly stirring.
I then tend to blend it a bit when cooled…. or dice the red pepper very fine… depending on of it’s for “company” or not.
I do not recall where I found it… but liked the ingredients and found it to be GREAT… you try mine, I’ll try yours… we can update accordingly ;)
Cat Sipes says
1 April, 2019 at 4:12 amDo you use unsweetened pineapple juice or sweetened pineapple juice?
Kimberly @ The Daring Gourmet says
1 April, 2019 at 9:07 amHi Cat, I use 100% pineapple juice but you can use either – if you use sweetened you can cut back a bit on the brown sugar.
Jo says
13 April, 2019 at 12:42 pmFab recipes, made this twice now, much better than local takeaway, can I freeze left over sauce though?
Kimberly @ The Daring Gourmet says
15 April, 2019 at 9:15 amWonderful, thank you Jo! Cornstarch doesn’t freeze well, you’d need to make a batch without cornstarch to freeze and then reheat/add the cornstarch later.
Amanda Stone says
14 April, 2019 at 9:47 pmHi there, I am trying to ditch all questionable ingredients from our diet and make my own dressings and sauces as much as possible. That’s what brought me here. However, my concern is that ketchup is store bought and contains all those bad things. Are you using home made ketchup or can pure tomato paste be subbed for ketchup in this recipe? Thanks so much 🤗
Kimberly @ The Daring Gourmet says
14 April, 2019 at 10:16 pmHi Amanda, it depends on the brand of ketchup – some have junk ingredients in them while others are simply tomatoes, vinegar and seasonings. Tomato paste will not yield the same flavor results, so I do recommend ketchup.