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
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.