Sweet and Sour Sauce
This glossy sweet and sour sauce is tangy, fruity, and ready in about 12 minutes. Spoon it over stir-fries, serve it with crispy snacks, or use it as a quick dipping sauce for weeknight dinners.
Total
12 min
Servings
About 1 1/4 cups
Level
Easy
Sweet and sour sauce is a handy recipe to know because it turns simple food into something bright and saucy. It is the kind of sauce you can serve with egg rolls, chicken nuggets, tofu bites, meatballs, or a quick vegetable stir-fry.
This version uses pantry ingredients: pineapple juice for fruitiness, vinegar for tang, ketchup for color and body, and a little soy sauce for salt. A cornstarch slurry, which means cornstarch mixed with cold water, thickens the sauce so it clings nicely.
The sauce comes together in one small pan. Keep the heat gentle once it thickens, and taste at the end so you can adjust the balance to your liking.
01What you'll need
Ingredients
10 items · About 1 1/4 cups
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 cup packed light brown sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon finely grated fresh ginger, optional
- 1 small garlic clove, finely grated or minced, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Pinch of salt, to taste
02How to make it
Step-by-step
1. Combine the sauce base
In a small saucepan, whisk together the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce. Add the ginger and garlic if using. Whisk until the sugar is mostly dissolved.
2. Warm the mixture
Set the pan over medium heat. Bring the sauce to a gentle simmer, which means small bubbles should appear around the edge and then across the surface. Stir often so the sugar does not settle on the bottom.
3. Make the slurry
In a small bowl, stir the cornstarch with the cold water until smooth. This mixture is called a slurry. Use cold water so the cornstarch does not clump before it goes into the hot sauce.
4. Thicken the sauce
While whisking the simmering sauce, slowly pour in the slurry. Keep whisking for 1 to 2 minutes, until the sauce turns glossy and thick enough to coat the back of a spoon.
5. Adjust the balance
Taste carefully, since the sauce will be hot. Add a pinch of salt if it tastes flat. If you want it tangier, add a splash more vinegar. If it is too sharp, stir in 1 to 2 teaspoons more brown sugar.
6. Cool or serve
Remove the pan from the heat. Let the sauce cool for a few minutes before serving as a dip, or use it warm over cooked chicken, pork, tofu, vegetables, rice bowls, or meatballs.
7. Thin if needed
The sauce thickens as it cools. If it becomes thicker than you like, whisk in 1 tablespoon of water or pineapple juice at a time until it is pourable again.
03From our kitchen
Cook's tips
- Make-ahead: You can make sweet and sour sauce up to 5 days ahead. Let it cool, then store it in a covered jar or container in the refrigerator.
- Storage: Refrigerate leftovers for up to 5 days. Reheat gently in a small pan or microwave, stirring often. Add a splash of water if the sauce has thickened too much.
- Freezing: This sauce can be frozen for up to 2 months, though the texture may look slightly separated after thawing. Whisk it well while reheating to bring it back together.
- Vinegar swaps: Rice vinegar gives a mild tang. Apple cider vinegar is a good substitute and tastes a little fruitier. White vinegar works too, but use 3 tablespoons at first because it is sharper.
- Juice swaps: No pineapple juice? Use orange juice for a softer citrus flavor, or use water plus 1 extra tablespoon brown sugar. The sauce will be less fruity but still useful.
- Sugar swaps: Light brown sugar adds a gentle caramel note. White sugar works in the same amount. Honey can be used, but start with 3 tablespoons because it tastes sweeter.
Cook's note
For a smoother sauce, grate the garlic and ginger very finely or leave them out. For a chunkier restaurant-style version, stir in a few tablespoons of finely diced pineapple after the sauce thickens.
04Frequently asked
Questions & answers
Why is my sweet and sour sauce too thick?
It likely cooked a little longer than needed or cooled down. Whisk in water or pineapple juice, 1 tablespoon at a time, until it reaches the texture you want.
Why did my sauce turn cloudy or lumpy?
Cornstarch can clump if it is added directly to hot liquid. Mix it with cold water first to make a smooth slurry, then whisk it into the simmering sauce slowly.
Can I make this sauce without ketchup?
Yes, but the flavor and color will change. Use 2 tablespoons tomato paste plus 1 extra tablespoon sugar and 1 extra tablespoon water. The sauce will taste a bit deeper and less sweet.
Is this sweet and sour sauce spicy?
No, it is not spicy as written. For heat, add a pinch of red pepper flakes, a little chili-garlic sauce, or a few drops of hot sauce.
Can I use this sauce for stir-fry?
Yes. Cook your protein and vegetables first, then add the sauce near the end. Toss for 1 to 2 minutes until everything is coated and hot.
05Keep cooking
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