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! Plus it’s better than your favorite Chinese takeout or restaurant!
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. It’s also an essential staple to have in your kitchen. 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.
Get ready for this fast, simple, and thoroughly deeeelicious homemade Sweet and Sour Sauce recipe!
How To Use Sweet and Sour Sauce
Sweet and sour sauce is the ultimate dipping sauce for potstickers, egg rolls, wontons, chicken nuggets, fish sticks and anything else your heart desires.
You can also incorporate it into your favorite Chinese dishes like sweet and sour chicken, pork or shrimp, sweet and sour meatballs, Asian salad dressings, and as a glaze for grilled chicken, pork, seafood, kabobs, ribs, etc. It’s even delicious just drizzled over a bowl of hot steamed rice.
You can also omit the cornstarch and use this sauce as a marinade.
How To Store Sweet and Sour Sauce
Store it in an airtight jar in the fridge and it will keep for 2-3 weeks.
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.
BE SURE TO TRY THESE OTHER FABULOUS HOMEMADE CHINESE SAUCES!
Hoisin Sauce
Black Bean Sauce
Plum Sauce
Teriyaki Sauce
Sweet Chili Sauce
Let’s get started!
Get your five 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.
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 sauce look the way it does at the Chinese takeout. Check out this all-natural food coloring.
Let the sauce cool completely. Store it in an airtight jar in the fridge where it will keep for 2-3 weeks.
Enjoy!
PIN ME!
Best Sweet and Sour Sauce
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 for 2-3 weeks.
Video
Notes
Nutrition
Cheryl says
I made this w/ a lil chunk pineapple Then cut up leftover BBQ chicken put in to warm. After sauce done .. Such a hit! Great flavor
Rachael says
We use coconut sugar in ours, so easy to make and the taste is amazing, we have this once a week at least. Thank you x
Colette says
This was so easy to make and tasted wonderful!
RhondaH says
I started with your recipe but doctored it a bit. I added 1/4 cup of Chicken Stock to 3/4 cup pineapple juice, cut the brown sugar in half (3/8 cup). I reduced the rice vinegar to 1/4 cup, and substituted 1 Tbsp. tomato paste for the ketchup. After simmering in the CrockPot with onions and celery, the sauce got strained and thickened. Yum. Thank you.
Jim Miller says
Very good recipe. Sometimes I use apricot jam instead of brown sugar to get a different flavor. Sand plum jelly will also make an interesting option.
Dandre says
This recipe looks quick and easy to make, and I have to agree will you anything goes, just as long as it tastes good.
Laney says
This recipe is fantastic!! Best ever sweet and sour sauce. I have made it several times. Thanks so much.
Kimberly @ The Daring Gourmet says
Thanks so much, Laney, I’m so glad you enjoyed it!
Cindy says
Hi there the recipe came out yummy I just didn’t have pineapple juice so I thru water instead. My steak stir-fry tastes very nice
Kimberly @ The Daring Gourmet says
Thanks, Cindy, I’m glad you enjoyed it!
Megan King says
Wow! Really good! I fried up some popcorn chicken and added some of this sauce while still in the skillet and served over rice. Sooo good!!
Kimberly @ The Daring Gourmet says
So awesome, Megan, thank you!
Bev says
.Thank you. It turned out great. Does taste a lot better than take out sweet and sour.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Bev, thank you!
Shandy says
Delicious! I also added Chili flake and a tad bit of lime juice! Sooo good! Love it!
Michael buczek says
Hi. I made this but it came out quite thick. What can I use to thin it out?
Kimberly @ The Daring Gourmet says
Hi Michael, you can add a little water or some extra juice.
Anonymous says
Smells like the sweet and sour sauce! Worth trying!
Phil Hoebeke says
This is a great base. Straight forward and easy to prep while making dinner. It was a little to pineappley (is that a word) for me. I might pinch it up with a pinch of sambal olek next time. Doing that might make it taste like Red Robin’s. I’m excited to try it again. Thank you!
Angelica says
Great recipe, so much better than anything you’ll find in a jar on a supermarket shelf. Quick and simple to prepare.
Kimberly @ The Daring Gourmet says
Thanks so much, Angelica!
Lisa says
Really easy to follow. It came out greater than I expect. Thank you much for this post!
Kimberly @ The Daring Gourmet says
So awesome, Lisa, thank you!
bill says
i made this recipe but i also added some sesame oil to give it that nice asian flavour,damn was it good, now everyone wants the recipe
Kimberly @ The Daring Gourmet says
Fantastic, Bill, thank you!
Cathy says
Can I process this & can it?
Kimberly @ The Daring Gourmet says
Hi Cathy, this contains cornstarch which is not suitable for canning.
Jessica says
Is there an alternative to ketchup that I could use? We’re terribly allergic to all things tomato and pepper :(
Anonymous says
Use red cherries in a jar, along with the juice . I don’t use ketchup in mine either. Cherries and pine yin juice
Anonymous says
I’m making this tonight.. So excited. Only have apple cider vinegar but will let you know how it turns out.
If interested I also found a batter mix for the chicken without eggs.
1 cup flour
1 cup cornstarch
1Tbs garlic powder
1 Tbsbaking soda
1 tsp each salt and pepper
Mix with 1 cup water
Slowly add second cup water until nice batter mix
Coat 1 inch chicken pieces and drop into 375 degree oil
When floating flip them
Put in paper towel lined bowl
Add this amazing sauce ( I am putting pineapple chunks and a little red bell pepper in mine)
Jan says
This looks exactly what I am wanting for a sweet and sour sauce for egg rolls. Will let you know what I think.
Samantha Brojanac says
This is what I’m thinking. I’m planning on making egg rolls Tuesday so ill try making this recipe
Juney says
Made this last night, and I used apple cider vinegar. It was beautiful, thanks for excellent recipe
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Juney!
Lisa says
I just made this but the vinegar was very over powering. How should I change it to make it taste better? I used rice vinegar. Is apple cider vinegar better to use?
jen g says
same here! following
Anonymous says
Use less vinegar.
Anonymous says
Use more sugar to balance it out.
Steve says
Made sweet & sour chicken last night which was fantastic!! Didn’t have enough pineapple juice so topped up with some peach juice. Added some chopped up pineapple to the sauce too. Next time, I will be adding a chopped red pepper, water chestnuts and some cashew nuts to bulk out and give some texture. Great recipe, simple to make and very effective. I certainly agree with the other comments about being better than takeaway.
Kimberly @ The Daring Gourmet says
Thanks so much, Steve, I’m happy you enjoyed it!
Sharon says
Omg this sweet and sour sauce is better than what I’ve had from a Chinese restaurant!:-)
Kimberly @ The Daring Gourmet says
Thanks so much, Sharon! :)
Vicki Robles says
When making sweet and sour sauce I always put in some sliced up pineapple pieces from the can to go with the juice. To get the red coloring, I put in some cherries sliced from the maraschino cherries and add some of the juice to the sauce. So, then, there are both cherries and pieces of pineapple in the sauce which makes it extra good!
We had an Asian neighbor when I grew up and she taught my mom how to make some wonderful Chinese meals including ‘sweet and sour sauce’ and I have made it like that for years.
Dena Tabor says
Going to try the cheeries, thank you
Sharon says
Can you use pineapple juice from a carton?
Kimberly @ The Daring Gourmet says
Hi Sharon, yes you can!
thegiftsports says
This weekend I have a picnic. I think this is a great idea for me. Thanks you!
Tina says
Very good!
Jackie says
The calorie measurement on this has to be incorrect, right? 52,000 calories in what basically made 2 cups of sauce? Every bight would be nearly your entire allotment of calories in a day.
Kimberly @ The Daring Gourmet says
Hi Jackie, calories are abbreviated as “kcal” (kilocalories) but what that means is 52 calories per serving (a total of 16 servings).
Tori says
I didn’t have a couple ingredients so substituted pineapple juice for cloudy apple juice & red cider vinegar instead of the rice wine vinegar and it was delicious. Just like a quality restaurant sauce, thank you.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Tori, I’m glad you enjoyed it!
Sharon says
Can you freeze this sauce?
Maya says
Hi
I just wanted to point out that your US vs metric conversions are wrong. A US customary cup is 236.6 ml, while a legal (nutritional) cup is 240 ml. 250ml cups are used in Canada, Australia, and the UK.
christopher says
we dont use cups in the UK actually. ever.
Misty says
Tastes better than my local Chinese restaurant!! Thanks for the great recipe!
Mon tana says
Can u send me the sweet and sour recipe and many more to my email
Thank you
Patrick says
Heres how to make it better and more authentic. Use white sugar, white vinegar and leave out the ketchup. Much better.
Camden says
Can you clarify how much pineapple juice to use? I cannot seem to find where it clarifies can oz or lists it in measuring cups. Thank you!
Kimberly @ The Daring Gourmet says
Camden, it’s one cup. The recipe is at the bottom of the post, just scroll down and you’ll see the recipe box with the list of ingredients, their measurements and directions. Happy cooking!
Jennie Melville says
I have tried a few sweet and sour sauce recipes and have to say this is the best most authentic I’ve come across. – really delicious!
I didn’t add any colouring, I liked it as it is – thank you Kimberly for sharing this great recipe 😃
Kimberly @ The Daring Gourmet says
Thank YOU, Jennie, I’m so glad you enjoyed it! :)
Amy Gorenflo says
Just made this after my daughter asked for SS chicken and I was too exhausted to go back out. Had a teeny but if an issue with my red food coloring coming out too fast but the recipe is sound! Thank you!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Amy, thank you!
Frank Brown says
What an excellent sauce … it taste so authentic . I live germany and have not been able to taste anything so taste. Thanks
Kimberly @ The Daring Gourmet says
You’re welcome, Frank, I’m so glad you enjoyed it, thank you!
Allyson Auel says
I used a black cherry lemonade Snapple reduced to a cup and didn’t have to add any dye and I had that deep red color FYI delish Swt Cherry flavor I wished the things we bought at Costco came with sauce but they never do
Vicki Robles says
Try using maraschino cherries and their juice and, also, a couple of the canned pineapple rings, cut up, in your sauce and see how you like that. Use it with chicken, meat balls, pork, duck, wontons, egg rolls, steamed buns, etc. and it is more authentic. And Asian neighbor taught my mom how to make that. She also taught my mom how to make won tons and we used to dunk them in this sauce. Mmmmm, I think I will go downstairs while my hubby prepares the sliced pork and I will make this sauce the way I was taught. I do hope you will try it, Allyson!! Enjoy!!
Debra says
Excellent
Adriana says
I didn’t read past the ingredients and just threw everything in the saucepan and put it on the stove and it thickened up perfectly. This is identical to the sauce you get from the chinese takeaway. I used it in the slow cooker with pork loin pieces. 5 star recipie. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Adriana, thank you!
Angela says
You can also put in red pepper flakes for spicy zing you really don’t need a lot
Susan says
Hi there, this looks great. Is it possible to use carton pineapple juice from concentrate? We don’t seem to have canned juice here in the uk. Many thanks
Kimberly @ The Daring Gourmet says
Hi Susan, absolutely! Happy cooking! :)
Anonymous says
thank you for sharing this…it’s amazing and I thank you for the helpful hints and tips… I appreciate them…as most decent human beings would.
Judy says
Hello,
I just made the sauce… wow… I used Splenda instead of the brown sugar.
What a keeper recipe.. Thanks
Kimberly @ The Daring Gourmet says
Thanks, Judy, I’m so glad you enjoyed it!
Sophie says
Quick Question, does this recipe work with orange squash? I saw someone ask about orange juice but the two are slightly different. Thanks! (Also, you are amazing and that is that.)
Kimberly @ The Daring Gourmet says
Thanks, Sophie :) Yes, you can use squash, just be sure to dilute accordingly it since it’s concentrated.
Monique says
Thank you for this recipe. It was absolutely amazing. Made it for my partners birthday and its the best we have ever had. This had been added to my recipe book!
Kimberly @ The Daring Gourmet says
Thank you, Monique, I’m so glad you both enjoyed it!
Mary Lou Hernandez says
Thank you for sharing, will be trying it tonight for dinner. Have a blessed and wonderful day.
Susan says
I cannot wait to make this! Thanks so much for sharing. You are appreciated in my home.
Shannon says
Would it be possible to use orange juice? I really am interested in making this but wasn’t sure if it would work the same instead of pineapple juice?!
Kimberly @ The Daring Gourmet says
Hi Shannon, yes you can use orange juice – it will have a slightly different flavor profile but still yummy!
Kathy B says
I loved the recipe! It was very delish and as easy to make as to navigate your site…..quick! I didn’t have the red food color but it tasted great. My first time making sweet n sour too! Thanks
Kimberly @ The Daring Gourmet says
Thanks, Kathy, I’m so glad you enjoyed it!
Kristy says
I made this last night and it was so good! My husband loved it as well! Thanks for sharing the recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Kristy, thank you!
Lesley says
Hi Kimberley, thank you for your lovely easy recipe with the extra info. Ignore the Duh brains who pollute the ethos of sharing, caring, and being in a good vibe. Carry on being you.
Kimberly @ The Daring Gourmet says
This made me smile, Lesley, thank you :)
Alison cafe says
Thanks yummy. Can it all b put in the slow cooker.
Cindy Campbell says
Yummy! Thank you!
Cindy Campbell says
Good job girl. I agree with you Kimberly – if they don’t want to get your free recipe they should buy a cookbook! Rest assured that most of us can figure out the “jump to recipe” tab (if we’re in a hurry). Otherwise I enjoy your “blablabla”. :-). Also, this recipe was delicious and very easy to follow! I added 1/2 cup of crushed pineapple for texture too.
Kimberly @ The Daring Gourmet says
Thanks so much, Cindy! :)
Jayshauna says
I put the slurry in before cooking I wasn’t paying attention, is that fine?
Kimberly @ The Daring Gourmet says
Hi Jayshauna, the only downside is that you may need to add it in again at the end. The slurry is to thicken the sauce and if cornstarch cooks too long it often “un-thickens” so you would need to add it again to thicken the sauce.
Al Ther says
hola, tienes un nuevo seguidor…
Kimberly @ The Daring Gourmet says
Gracias y bienvenida, Al!
Gabby says
Omg it doesn’t even take long to scroll down to find the recipe lol. I love this one! I’m always coming back to it, it was delicious and I took the best picture of my food with it. Thank you so much for sharing it!
Kimberly @ The Daring Gourmet says
Thanks so much, Gabby! :)
Sarah says
Cant have said it better myself. Cant believe how rude people can be. Going to try this recipe with pork balls. Let u know how I get on.
Conor says
I would really appreciate if you just gave the ingredients at the top. I have no time to read a b***** blurb about sweet and sour sauce…. I just want the recipe!
Kimberly @ The Daring Gourmet says
In that case, Conor, feel free to PAY for a cookbook rather than enjoy recipes for FREE.
Annette says
I agree with you Conor! Stow all the bah, bah, bah! I want to get to the meat and potatoes (so to speak)! FTR This recipe was absolutely fabulous! Sorry to be rude, but I don’t have the space for another cookbook!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Annette, thank you.
And now let me get this straight: I work full-time as a blogger to provide a free service to my 2.25 million monthly readers and over the last 7 years have developed, tested, photographed and published nearly 1000 recipes complete with background and cultural info as well as helpful cooking tips. You came to my site, accessed, made, and enjoyed my recipe without having had to purchase it, the only effort being the 5 seconds it took you to move your scrolling finger….and then afterwords proceed to tell me to shut up and just give you what you want. There’s a term for that, Annette and Conor. Besides Adolescent it’s called Self-Entitlement. It sounds like you need to make more space on that bookshelf and leave the generosity of free services like this one to the people who don’t use and abuse them.
Melissa Robinson says
Fabulous response! Thank you for your helpful, free recipe suggestion – I’m off to buy ingredients and try it out this week. 😃
Kimberly @ The Daring Gourmet says
Awesome, Melissa, happy cooking! :)
Mr Bee says
Great Recipe Kimberly, just made it this evening with some stir-fried chicken, green peppers, green onions and carrots, served with steamed rice, the whole family thoroughly enjoyed it, nothing left.
As for the comments above, fantastic response and I for one enjoyed some of the stuff on the way down here to the recipe and comments, I am going to try the plum sauce this week for sure.
Thank you
Kimberly @ The Daring Gourmet says
That sounds fabulous, Mr Bee, and I’m so glad you enjoyed the sauce, thank you! :)
Kristin Elise Ritter says
SNAP! HaHaHa! I personally find the information, pictures and free recipes very useful; and I very much appreciate it! If you are in a hurry, just scroll a bit faster than normal and keep your mouths shut.. Thanks for the FREE recipe!
Kimberly @ The Daring Gourmet says
Thank you, Kristin :)
James says
Not sure I understand the problem from Conor, I’m at the top of the blog and there is a click that says Jump to recipe, if he is in such a hurry that he scrolled past that, then he can keep on scrolling.
Peter Hoffman says
Amazing. Also Epic response Kimberly!
Kimberly @ The Daring Gourmet says
So glad you enjoyed the sauce, Peter, thank you! :)
John Private says
Excellent retort. Good for you Kimberly. Some people have no respect, or understanding of the time and effort that goes into philanthropy. You do something to help others and get a mouthful of abuse for your trouble. Sign of the times I’m afraid.
Gina J. says
I am making this tomorrow!
And Kimberly: you are my new SHERO for putting the rude people in their place! Your assertive clap back made my day! I took the time to use my scrolling finger and I’m still alive!
Thank you for this free service!
Kimberly @ The Daring Gourmet says
Thank you, Gina! :)
Verena says
First time I’ve ever replied to a recipe site. I, personally, love all the little tidbits of information. I know I can quickly stroll down if I don’t want to read the whole blog. I think Annette and Conor need to check themselves. I’m sorry they were so rude …I want to thank you for the time and energy you put into the recipes and your site !
Kimberly @ The Daring Gourmet says
Thank you, Verena! :)
Verena Gourley says
Forgot to give stars to recipe. Everyone loved it . Was simple to make too. Thank you again for recipe!
Anonymous says
I agree Verna smh people are so rude and unappreciative. God help them.
Andy says
Annette is not her real name; its a pseudonym, a nom-de-plume. Her real name I suspect is Karen. It must have taken much longer to type the post than it took to scroll to the recipe, you’ve even provided a tab to save people the effort. Give her the moon on a stick and she’d tell you it was smaller than she was expecting.
Elizabeth says
Followed directions to ante. It was perfect
Can this be frozen??
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Elizabeth, thank you! Unfortunately most things with cornstarch do not freeze well.
Anonymous says
Actually, they do. Just whizz with an immersion blender when thawed.
Andy Daviies says
Hi Guys,
How much of the sauce did you use for a meal or did you use all of it?
Thanks
Andy
Rebecca Booth says
Hi Kimberly, thanks for this recipe it is absolutely delicious and tastes so authentic. I am a professional cook and sweet and sour is my husbands favourite dish, I’ve been making it for him for 40 years and he said this is the best I’ve ever made. I have bookmarked this page and will be using the recipe again.
And for those of you who can’t be bothered to scroll through an informative, beautiful and inspiring article, there’s a button at the top that says “jump to recipe”
Kimberly @ The Daring Gourmet says
Wonderful, Rebecca, I’m so glad you both enjoy it and appreciate the generous compliment, thank you!
Sharon Fitz says
Hi Kimberly, I was wondering, what is the portion size? I’m following WW. Is the 52Kcal 1 TBSP?
Thank you, I look forward to trying this :)
Kimberly @ The Daring Gourmet says
Hi Sharon, this makes roughly 2 cups of sauce and a serving is 2 tablespoons.
Suzanne Jacobson says
Hi Kim I made the sweet n sour sauces from your recipe. It was awesome. I didn’t have any balsamic vinegar,so I used apple cider vinegar instead. Awesome flavor. Thank you for the recipe. I love trying new recipes. I Love to cook.
Kimberly @ The Daring Gourmet says
That’s wonderful, Suzanne, I’m so glad you decided to try and that you enjoyed it – thank you!
Ashley Middleton says
I absolutely love this sauce! This is the sauce that I’ve been hunting for! I was craving my favourite chinese sweet n sour and this sauce has made it satisfying!
Kimberly @ The Daring Gourmet says
I’m so glad, Ashley, thank you!
Nat C says
I was out of pineapple juice but determined to have sweet and sour chicken so I substituted fresh OJ & water to make a cup of juice. I kept everything else the same. It tastes great thanks so much. Can’t wait to try it again with pineapple
Kimberly @ The Daring Gourmet says
That was a good substitute, Nat, and I’m glad you enjoyed it, thank you!
Lexie says
This sauce is amazing. My first time making it from scratch and the taste was spot on. I am never using store bought Sweet and Sour sauce again!
Kimberly @ The Daring Gourmet says
Fantastic, Lexie, thanks so much! :)
Maria says
I dont know what I did wrong but after it all boiled and I added the cornstarch mixture the whole thing over flowed everywhere made a huge mess and smelled horrible.
Leah says
Amazing!! The family and I loved it. I made 3 batches so we could use for dinner and to keep in the fridge. Wow it went fast with cream cheese wontons and sweet and sour chicken. I added pineapples. 5 stars ⭐️
Kimberly @ The Daring Gourmet says
Terrific, I’m so glad it’s been a hit, Leah, thank you! :)
Anonymous says
This is the best sweet and sour recipe I have made. I will continue making it. Thanks.
Lyndsay Silvestre says
Can I sub white vinegar for the rice or apple cider vinegar?
Kimberly @ The Daring Gourmet says
Hi Lyndsay, yes you can!
Jo says
Wow, just wow! Never dreamed I could make this sauce at home. So simple yet so amazingly perfect! Thank you Kimberly. I will defiantly use again
Kimberly @ The Daring Gourmet says
Thanks Jo, I’m so glad you enjoyed it!
Sara says
Thank you! Will try it tomorrow. Can I use honey instead of brown sugar?
Kimberly @ The Daring Gourmet says
Hi Sara, yes you can use honey. Different flavor but still good. Happy cooking!
Natalie says
I put chili paste and chopped garlic in mine and made a spicy garlic sauce! Do you know if you can freeze this?
Kimberly @ The Daring Gourmet says
Hi Natalie, unfortunately sauces with cornstarch do not freeze well.
Laura says
Too much vinegar I think. It’s all I could taste.
Kayla O'Brien says
I’m allergic to pineapples, is there a substitute I can use maybe orange juice?
Kimberly @ The Daring Gourmet says
Hi Kayla, yes, you can use orange juice!
Anonymous says
Super yummy just like Asian restaurants!!!!
Sara says
I’m curious what size can of pineapple juice you are using…? Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Hi Sara, sometimes I’ll use bottled pineapple juice and other times I’ll use the juice from canned pineapple chunks. A 20 ounce can of pineapple chunks should give you about a cup of juice. If it’s slightly under you can just top it off with water.
Cindy Miller says
Great! Used it as the sauce for sweet and sour chicken over rice!
Kimberly @ The Daring Gourmet says
Fantastic, Cindy, thank you!
Ellie Smith says
Brilliant,easy and fast recipe, what’s not to like, just made another batch, so yummy x
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Ellie, thank you!
Heather says
Perfect and super yummy! It went great with our egg rolls. This sauce was a big hit! I am going to freeze the leftovers.
Thank you!!
Kimberly @ The Daring Gourmet says
Thanks so much, Heather, I’m glad you enjoyed it!
Sam says
I think there was too much ketchup in it as the recipe states, it turned out ok, but not really like the sweet and sour I was expecting.
I did some changing up and ext batch, I only put in 1 tspn in. It was better that way. more authentic. Still, I could taste it and it didn’t add anything to the recipe.
Note: I made it again w/o the Ketchup and it was even better. I added more pineapple juice, a bit more rice vin. and the brn sug. I liked it that way much better.
Sam says
I think there was too much ketchup in it as the recipe states, it turned out ok, but not really like the sweet and sour I was expecting. Next batch, I only put in 1 tspn in. It was better that way. more authentic.
I think I might leave it out altogether in the next batch.
Note: I made it again w/o the Ketchup and it was even better.
Melissa says
Sweet & Sour is my favorite! Great recipe and so easy to make!
Jen says
I have been working my way through all of your homemade sauces and I have to say that we’ve been pleased with every single one. Can’t wait to try this one too.
Kimberly @ The Daring Gourmet says
That’s awesome, Jen, thank you so much! :)
Rachael Yerkes says
This sweet and sour sauce is so great! We love it!
Kimberly @ The Daring Gourmet says
Thanks so much, Rachael, I’m so glad you enjoyed it!
Doreen Johnson says
I made sauce was delicious and easy to make. Will use this recipe all the time. Was pleased.
Kimberly @ The Daring Gourmet says
Thanks so much, Doreen! :)
Wendy says
I made this but it tasted a lot like the finger. Next time I will use less ginger.
Anonymous says
Where does it say ginger
Troy says
Made this sauce with our pork stir fry tonight.. Will be keeping the recipe amazing sauce
Kimberly @ The Daring Gourmet says
Awesome, Troy, thank you!
Simplymel says
I’m allergic to pineapple juice what can I use as a substitute??
Kimberly @ The Daring Gourmet says
It will taste different of course but you can try orange juice since it’s also both sweet and acidic.
Caron Branstetter says
This is a easy and really really good. Thank you!
Cathy says
Homemade sauces are always best and this recipe is our new go to!
Tiffany La Forge-Grau says
I would really like to try this recipe. I could dip some homemade crab rangoon in it too!
Erin says
YUM!!! I love this delicious version!!!
Dorothy Reinhold says
Give me allllll the sauces! They all sounds amazing.
Demeter says
I love making my sauces homemade. This looks like another great one to add to the collection. Thanks!
Kim Seghers says
I love this Sweet and Sour Sauce! So easy to make and it can stored for weeks!
Amanda says
I can think of so many meals I want to have this with!
wilhelmina says
I love being able to make my own sweet and sour sauce! This is so yummy and so easy, I am finding all sorts of things to dip in it!
Betsy says
Wow! This delicious recipe is easy!
Kathy says
This was simple to make and delicious. I have tried many sweet and sour recipes and this is the best one I have found.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Kathy, thank you!
Natalie says
I could drink this..lol!! It would be good on so many things & who doesn’t love a recipe that takes minutes to make?!
Sara Welch says
Nothing like sweet and sour chicken made from the comfort of your own kitchen! This was delicious!
Carol Cunnyngham says
Can this sauce be canned or frozen?
Kimberly @ The Daring Gourmet says
Hi Carol, cornstarch doesn’t freeze well so you can freeze the sauce without it and then add it to thicken the sauce when you thaw it.
Vonda S House says
Can you make it without vinegar?
Kimberly @ The Daring Gourmet says
Hi Vonda, the vinegar is the “sour” component in this sauce and without it it will just be “sweet sauce” :)
Krissy Allori says
This is a great sweet and sour sauce. I love the pineapple and brown sugar together. Great for many different dishes.
Jen says
I can’t believe how easy this was to make! It was so delicious!
Katie says
Definitely trying this recipe out! I think we are going to love it!
Jennifer says
Okay, this recipe was absolutely fantastic! Way better than takeout! Will be making again and again!
Kimberly @ The Daring Gourmet says
That’s awesome, Jennifer, I’m so glad you enjoyed this, thank you!
Kathy Delp says
Tried making this. Unfortunately, the rice wine vinegar measurement was WAY to much for my liking. Had to readajust all my other ingredients again to try and fix it. If I do it again, will definately NOT use that much vinegar.
Anonymous says
i don’t have pineapple juice, what else can i use?
Rosiev says
I didn’t have pineapple juice, so used orange juice…turned out great. Thank you for sharing.
Anonymous says
Turn on vent full blast. Gets smelly 😭
Anonymous says
With this recipe can you preserve it in canning jars. For long term shelf live.
Donna Johnston says
Made sweet and sour yesterday it is lovely I used ordinary vinegar just a little less. I’ve already past recipe to my friends.
Thanku
Kimberly @ The Daring Gourmet says
Thank you so much, Donna!
CAROL - says
wow!! easy and fantabulous sweet and sour!! made crab rangoon and served it with this awesome sweet and sour. next up, sweet and sour chicken, yummers!! Thank you so much
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Carol, thank you!
Nancy says
It was delicious and easy! Thanks for putting this recipe out there!
Jenny says
Hi, I made this tonight but found it very sour and mostly tasted like soy sauce and vinegar. Also, mine was dark brown, I followed the recipe so what went wrong?? I added more ketchup and sugar but it was still very tangy.
jr says
Yep, mine was sour and sour sauce, too. If I make this again, I will be using a significantly less amount of vinegar.
PETER C MCGRATH says
OK, OK, OK here’s the secret… follow directions…. Rice Vinegar… 1/3 cup Rice Vinegar ONLY. Ketchup – Heinz “Simply Ketchup” ONLY (a must have for Sabrett’s NY Red Onion Sauce recipe; so it’s always in the house – look it up). I use the “Light Brown” Brown Sugar. Soy Sauce …. only Soy Sauce, not reduced sodium or anything else than good ol’ Kikoman Soy Sauce. DON’T FORGET RED FOOD COLORING if you want it RED – else it will be BROWN…. tastes the same unless your head (thoughts/eyes) get in the way – – – it is the same. IJS (I’m Just Sayin’)
PETER C MCGRATH says
BTW – Thank-you, Thank-you, Thank-you, Kimberly Killebrew
Kimberly @ The Daring Gourmet says
Thank you, Peter! :)
PETER C MCGRATH says
Oh, BTW I forgot to mention – this sauce is the very best if you use ingredients FRESHLY OPENED….. Don’t use Soy Sauce opened 4 months ago – even if you so tightly resealed, you need pliers to re-open. Same with ALL ingredients – try with all fresh and see what I am talking about….. IJS
Charles Hudson says
This sweet and sour sauce is wonderful Easy to make. I have already gone through a dozen spring rolls with this sauce You will not be disappointed. Many thanks for sharing!
Kimberly @ The Daring Gourmet says
Thanks so much, Charles!
Marlene says
OMG!! The Best sauce I’ve ever made! Hubby now thinks I’m a cooking goddess ( as if he needs more reasons!). Thanks so much for sharing this!! I will definitely be making this again!!
Kimberly @ The Daring Gourmet says
LOL, Marlene, that’s wonderful, thanks so much!
Wilma J Strong says
This is the best and fastest red sauce! I didn’t have rice vinegar so I used red wine vinegar. Used crushed pineapple with juice. Came out wonderful! Couldn’t have been easier!!
Kimberly @ The Daring Gourmet says
Fantastic, Wilma, I’m so glad you enjoyed it, thank you!
Tammy Meyer says
I need it a little more sour.
Christopher Parker says
Oyster Sauce
Amanda Stone says
Hi 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
Hi 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.
PETER C MCGRATH says
Heinz Simply Ketchup – try it you will like it. Excellent on everything ketchupy… try in glaze for Meat Loaf, Sabrett’s NY Onion Sauce (put on hot dogs at Street Vendors in NYC that have yellow umbrellas with blue Sabrett name) OH, and replace Hot Dog with Oscar Meyer Hard Wood Smoked Smokies – I do not like OM products, had one of these on a Hawaiian sweet hot dog bun that was “steamed in the micro wrapped in a paper towel to retain moisture (heat 80% – we have a Panasonic Inverter Microwave for 10 seconds … look it up)… smothered in Sabrett’s Red Onion Sauce and OMG – We are eating them tonight for dinner!!!! IJS
Jo says
Fab recipes, made this twice now, much better than local takeaway, can I freeze left over sauce though?
Kimberly @ The Daring Gourmet says
Wonderful, 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.
delle says
l’ve read somewhere that to use potato starch instead of cornstarch because potato starch is more stable in the refrigerator or freezer?
Cat Sipes says
Do you use unsweetened pineapple juice or sweetened pineapple juice?
Kimberly @ The Daring Gourmet says
Hi 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.
Tabs says
Hi, just made this sauce and I used unsweetened pineapple juice but I would guess if you only have sweetened just put a bit less sugar/ sweetener in.
Really nice sauce, can’t wait to try the black bean sauce
KT Kacer says
I’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 ;)
Debbie Derocher says
Just made it. It really is the best sweet and sour sauce. Thanks so much for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Debbie, thanks so much!
Anthony Allen says
This was delicious. It is the best stuffing I have ever made. Our guests raved about it. Thanks for your sharing!
Charles Sampson says
This 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
Awesome, Charles, thanks so much!
Bryan says
This sauce was totally awesome! Our kids even loved it. We used it in chicken stir fry.
Kimberly @ The Daring Gourmet says
Fantastic, Bryan, thank you!
Faith says
Amazing,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
Thanks 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!
Samuel Tilling says
I 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
Fantastic, Samuel, thanks so much for the feedback!
Donna says
This 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
That’s awesome, Donna, thank you!
James Corbett says
Phenomenal stuff. Best sweet and sour recipe I’ve tried, won’t use any other again.
Kimberly @ The Daring Gourmet says
Awesome, James, thanks so much!
Gareth says
Thanks 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
Hi Gareth, yes you can do that (16 tablespoon in a cup, etc). Happy cooking!
Gareth says
Hi, this recipe looks great. Just wondering if you use dark or light soy??
Many thanks
Gareth
Kimberly @ The Daring Gourmet says
Hi Gareth, I usually use dark but you can use either.
Gareth says
Thanks Kimberley. Do you think this is how they make it in the takeaways??
Kimberly @ The Daring Gourmet says
Hi Gareth, it probably depends on the takeaway. Most don’t make their own and it’s usually full of junk ingredients and preservatives.
Margaret Van Leuven says
Who 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
I 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 :)
Babette Russell says
Thank 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
You’re welcome, Babette, I’m so happy you enjoyed it, thank you!
Judy Jones says
Such 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.
Molly says
This 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
That’s fantastic, Molly, thank you!
David Britton says
Your 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
Hi David, yes, if you’re changing the quantities of the ingredients the cornstarch slurry needs to be adjusted manually, sorry for the inconvenience.
Emily says
Made 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
I’m so glad to hear that, Emily, thanks so much!
Melissa says
We 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
That’s fantastic, Melissa, thank you!
Sapphire says
OMG, 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
That’s so awesome, Sapphire, I’m so glad it was a family hit! Thank YOU!
Kristen says
Do 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
Hi Kristen, yes you can use water instead but it won’t taste as good!
Tamara says
This 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
I’m so happy to hear that, Tamara, thank you!
Cara says
Even my horribly picky husband loved this. Definitely a keeper.
Kimberly @ The Daring Gourmet says
Awesome, Cara, thank you!
Anonymous says
Hi could this sauve be frozen
Kimberly @ The Daring Gourmet says
To 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).
Marci says
Maybe 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
Hi 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.
Erin says
Hi 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
Hi 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.
Rhys says
I 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
Thanks 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.
Judy Halvorsen says
Delicious, will be making this again.
T. Foster says
Great recipe, thanks so much!
Daniel says
Great stuff, thank you!
Nelson says
Delicious, will be making this from now on!
Doug Wilton says
Second time making this so good!
Jon says
Lovely 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
Thanks, Jon! Canned pineapple juice is perfect. I generally recommend the sauce be eaten within 3 weeks.
Annie L. says
EXCELLENT SWEET AND SOUR SAUCE, THANK YOU!!
Teryl says
Awesome recipe, easy and fantastic flavor!
Ted Green says
I 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
Hi 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
Many thanks Kimberly :)
Carissa says
Excellent recipe, will be making it again!
Kimberly @ The Daring Gourmet says
Awesome, Carissa, thank you!
Nagma says
This 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
Wonderful, Nagma, thank you so much!
A.J. says
Super easy super delicious thank you!
Kimberly @ The Daring Gourmet says
Wonderful, A.J., thank you!
Tori says
Great recipe, everyone loved it!
Kimberly @ The Daring Gourmet says
Awesome, thanks, Tori!
Thomas Butler says
Excellent recipe, this is exactly what I was looking for.
Kimberly @ The Daring Gourmet says
Fantastic, Thomas, thank you!
Lee says
Very good sauce and so easy to make, won’t be buying it at the store again.
Anonymous says
Really loved this recipe so easy and I already had everything I needed will be making this again
Michelle says
I 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
Fantastic, Michelle, thank you!
Michelle says
Can I use white wine vinegar instead?
Kimberly @ The Daring Gourmet says
Hi Michelle, yes that will work just fine.
Amanda says
Do you have to let it set in the fridge for 3 weeks
Kimberly @ The Daring Gourmet says
Hi 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.
Natalie Loftus says
This 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
Wahoo! I’m so happy to hear that, Natalie, thank you!
Cami Norton says
Agreed, this really is fantastic sauce, thanks for the recipe!
Kyleigh says
Who in the world has rice vinegar
Kimberly @ The Daring Gourmet says
Well, for one, everyone in China, Japan, Korea, etc. And here in the U.S. you can find it in virtually every large grocery store.
Chris Sandiford says
I 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
Lol, Chris! Yes, trying to film and cook at the same time can get a little messy ;)
Tim Wiedman says
Terrific sauce, will be my go-to from now on, thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tim, thank you!
Jim D says
Hey, great, thank-you. Will make it tomorrow.
Just trying to spice up a rather bland piece of pork.
Jim D says
Kimberly, 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
Hi 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!
Ana says
Can I use orange juice instead of pineapple juice? I think it would add even more flavor!
Kimberly @ The Daring Gourmet says
Hi 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.
Candace Nielson says
Excellent recipe, this one’s a keeper, thanks!
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Candace!
Bonnie says
Can I substitute a different kind of vinegar?
Kimberly @ The Daring Gourmet says
Hi Bonnie, yes, you can substitute apple cider vinegar.
Theresa says
SO good! I’ve bookmarked this to make again and again. Thank you!
Kimberly @ The Daring Gourmet says
Awesome, Theresa, thank you!
Kathie ferrell says
Its. MY y. LOve To Have x some. Chinese food
Cindy D says
Have 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
Many times, Cindy – double batch away! :)
Tanner says
THE 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
Thanks so much, Tanner!
Suev says
EXCELLENT! 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
Awesome, Sue!! I know, it just makes no sense to buy it when you can throw it together so easily. Thank you! :)
RainDrop says
Oh yeah, that was really great. We loved it!
Kimberly @ The Daring Gourmet says
Awesome, thank you!
Alan says
I’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
Fantastic, Alan, thanks so much!
Cathy says
We love Chinese! Can’t wait to try this homemade sauce!
eat good 4 life says
I love sweet and sour source. What a great recipe
Cookin Canuck says
Homemade sauces are always so much better! This is a classic, for sure.
Anonymous says
What 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
The amount is noted, it’s one cup. If you Google that you’ll see it’s 8 ounces.
Anonymous says
For heavens sake ..it says 1 cup. Calm down!
Jennifer Reyes says
I love the sweet and sour flavor! This is absolutely a must try!
Erin @ The Speckled Palate says
I 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!
Brandy | Nutmeg Nanny says
Love homemade sauces! Always a good choice!
Dorothy says
The possibilities are endless!! I love that you know exactly what is going in this sauce!
Delaney | Melanie Makes says
I love how easy this recipe is!
Jennifer says
Pinning this!! We are big dippers in our house so I know this will come in handy!
Paula - bell'alimento says
I’m all about that sauce! Ready to dive in.
Renee - Kudos Kitchen says
I 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!
Katerina @ diethood .com says
I LOVE how easy and delicious this is!! I can’t wait to try it!
Amanda | The Chunky Chef says
I totally need to make this, as my daughter LOVES sweet and sour chicken!
Nancy Wallace says
I love this recipe. I use one 8 Oz pineapple bits instead of just juice…makes a great sweet and sour chicken or pork over rice. I add onion, green pepper,broccoli, and carrots. Yummy
Kimberly @ The Daring Gourmet says
Terrific, Nancy, thanks so much for the feedback!
Nicole Hood says
Pinning this! I love this dipping sauce with so many things!
Cori Landon says
I 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
Fantastic, 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
Awesome sweet and sour sauce, just finished my first batch and making a second!
Anonymous says
Yes, ditto times three!! I don’t see a prompt to leave a bag., So I’m replying to one I see.
This recipe is awesome! 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.
Sean says
I was just wondering what type of ketchup is best to use? Thanks! I love sweet and sour sauce but have never tried making it homemade. This will be the first.
Giovanni Vallejo says
This 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
Hi Giovanni, it will last that long in the fridge, meaning it should be used within 2-3 weeks so it doesn’t go bad.
Aamenah says
If i don’t have pinapple juice available, then?
Jen says
Wow! I never knew it would be so easy to make it yourself. Looks fantastic and am definitely trying it, thanks!
The Food Hunter says
What a delicious recipe and so easy to make.
Stephanie says
Such a great recipe to have on hand. Thanks!
Adina says
I love your sauces, this one is no exception. The dill dressing from the post before looks amazing too.
paul Edwards says
Hi 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
Hi 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.
Nathan Lombough says
I 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
Awesome, Nathan, thanks so much!
Brett O'Connell says
FANTASTIC STUFF! This one’s a keeper!
Kimberly @ The Daring Gourmet says
Thanks so much, Brett!
Tammy Worden says
This has become my go-to recipe also, so easy and so delicious!
Carole from Carole's Chatter says
I am definitely going to try this. Cheers
Jean says
I made this sauce today! Absolutely delicious! Dipped homemade egg rolls in it!
Kimberly @ The Daring Gourmet says
Awesome, Jean, thank you!
Janet kiehne says
Can this be sealed in a jar and kept longer or does it need to be refrigerated
Kimberly @ The Daring Gourmet says
Hi Janet, because of the cornstarch in it it cannot be canned/sealed and stored outside the fridge.
Anonymous says
You can can the mixture before adding the cornstarch slurry. Then when open jar – just add the cornstarch slurry and put back in jar for use.
Sara says
Adding minced onion and garlic with a touch of cayenne pepper gives it a nice touch as well.