Look no further for what is consistently ranked the BEST sweet and sour sauce recipe on the web! There are so many ways to enjoy this popular and versatile sauce (see blog post for ideas) and it takes just 5 ingredients and only 5 minutes of prep/cook time. This homemade sweet and sour sauce couldn’t be simpler to make and it tastes so much better than store-bought or takeout!
What is Sweet and Sour Sauce?
Sweet and sour sauce is a popular condiment made, just as its name suggests, by combining sweet and sour flavor components (a sugar and a vinegar) with a thickener to make a sauce that is used for dipping, drizzling, and incorporated into dishes. Chinese food and sweet and sour sauce go hand in hand and for that reason you’ll find it served in every Chinese restaurant and at every takeout. If you’ve never made your own, it’s time to get on board because not only is it incredibly easy, it tastes WAY better than store-bought and what you get at your local takeout. Plus it’s free of preservatives, chemicals and junk ingredients.
How To Use Sweet and Sour Sauce
Sweet and sour sauce features a balanced combination of sweet and tangy flavors, making it a versatile condiment that can be used in various ways to enhance the flavor of your dishes.  Here are a few ways to use it:
- Dipping Sauce: This is the ultimate dipping sauce for things like potstickers, egg rolls, spring rolls, wontons, dumplings, tempura, fish sticks, and chicken nuggets. Pour the sauce into small bowls to serve alongside your favorite foods and snacks.
- Stir-Fry Sauce: Use this as a base for stir-frying vegetables, meat, or tofu. Stir fry your meat/tofu and veggies and then add the sauce towards the end of the cooking process. Toss everything together and serve it over steamed rice or noodles.
- Marinade:Â Add the sauce to the meat or tofu before grilling, let it marinate for at least 30 minutes, then proceed with grilling.
- Glaze: This works great as a glaze for grilled or roasted meats and seafood like chicken, pork, fish and shrimp. Brush the sauce over the meat during the last few minutes of cooking for a tasty, caramelized glaze. This also works great for things like baked chicken drumsticks and wings.
- Salad Dressing: Mix some of this sauce with your salad oil, and add a dash of toasted sesame oil if you like, to make an Asian-inspired salad dressing for your greens.
- Sandwich Spread: Use this as a spread for your sandwiches and wraps for an Asian twist. It goes particular well with chicken, turkey and pork.
- Pizza Sauce: Get creative and drizzle this over your pizza for an Asian twist, for example chicken or ham, pineapple, peppers, and onions.
How Long Does Sweet and Sour Sauce Keep?
Store it in a non-reactive airtight container (I prefer glass) in the fridge where it will keep for up to 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.
Sweet and Sour Sauce Recipe
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. Â 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 up to 3 weeks.
Enjoy!
For more phenomenal homemade Asian sauces be sure to try our:
- Teriyaki Sauce
- Yum Yum Sauce
- Hoisin Sauce
- Black Bean Sauce
- Eel Sauce
- Plum SauceÂ
- Asian Salad Dressing
- Kecap Manis
- Sweet Chili Sauce
- Ponzu Sauce
- Char Siu Sauce
- Ginger Sauce
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 where it will keep for 2-3 weeks.
Video
Notes
Nutrition
Originally published on The Daring Gourmet April 9, 2017
Phyllis Solem says
I’ve made this sauce and used it in place of Kikkoman’s sweet and sour sauce for cooking and pretty much followed the recipe on the Kikkoman bottle. I used the juice from the canned pineapple chunks called for in the recipe(I always use juice pack pineapple in the 20oz. can). So far, using this recipe, it works as well as the store-bought version.
Katie Milner says
Slightly too sweet for our taste but over all very good
Shanika says
I forgot to add the soy sauce and it was super delicious!
Bonnie says
I made this, used white vinegar instead of rice vinegar, turned out great. The taste is better than store bought and you can adjust the flavors as needed.
Jesse says
I’ve made this twice this week at the request of my mother-in-law. All I can say is it is so good and easy to make.
Jomar says
Can I substitute anything in place of vinegar as I am allergic to everything containing vinegar,even english muffins!
Joyce says
Can I substitute the red vinegar for white?
Kimberly Killebrew says
Hi Joyce, rice vinegar is much milder and has a sweetness to it. In contrast white vinegar is very harsh and acidic. Yes, you “can” substitute it but I highly recommend using rice vinegar. Any larger grocery store will have it.
Charles says
Didn’t have any juice in the pantry used fresh honey cot the amount in half it was a hit
Linda says
I made this and the Sweet Chili Sauce on your site and love them both! I’ve been looking for the perfect Sweet and Sour Sauce recipe and I’m so glad to have found this one!
Kimberly @ The Daring Gourmet says
Fantastic, Linda, thank you so much!
A says
Could leftover sauce be frozen? Has anyone tried that?
Mary says
I have frozen this many times. Just put into smaller containers. After it thaws it separates a little but stirs back together just fine.
Natalie says
Made this tonight, added a little Maggi Hot & Sweet sauce to the sauce for a bit of heat. It was amazing and my husband asked if I can make it again.
Roy says
Can I use this sauce with carrots and a few other veggies along with the meat I use
Kimberly @ The Daring Gourmet says
Absolutely, Roy! Happy cooking!
Hannah says
Can I substitute something for the pineapple juice? My husband is allergic to pineapple.
Kimberly @ The Daring Gourmet says
Hi Hannah, you can use any other juice of your choice. Different juices will give the sweet and sour sauce a different flavor profile – you can experiment and see what you like best!
Con says
Amazing well done!!
Paco says
Very tasty sweet and sour sauce.
I did use fresh sliced pineapple successfully though. Thickened up just fine with the corn starch slurry. I buy fresh pineapple and trim the rind and core away, portion and slice then store in a glass container for a few days.
I mixed about 3/4 cup of the sliced pineapple with 1/4 cup water, two teaspoons sweetener and a pinch of salt. Blended on liquify for about 2 minutes. Then used this concoction in your recipe.
Kristen says
Hi! Does the sweet and sour sauce have to sit in an airtight jar for 2 to 3 weeks before eating? Or it expires after 2 or 3 weeks?
Kimberly @ The Daring Gourmet says
Hi Kristen, you can use it immediately. It keeps for about 2-3 weeks (i.e., it “expires” after about 2-3 weeks).
Anonymous says
I’ve heat processed it and it’s lasted 6 months no problem
Sharon Cross says
Best sweet and sour, I love it. I used Teriyaki instead of soy sauce