Homemade Easy Sweet and Sour Sauce

Let Me Tell You About the First Time I Made This

You ever try to replicate that sweet and sour sauce from your favorite takeout spot and end up with…well, something neon and suspiciously thick? Yeah, me too. My first attempt tasted more like sugary ketchup (not the vibe I was aiming for). But after a fair bit of kitchen tinkering; a couple of ruined shirts, and at least one minor meltdown, I’ve got a homemade easy sweet and sour sauce recipe that’s now a go-to in my house. Sometimes I make it just for dipping random things—chips, carrots, you name it. Oh, and my youngest once used it as salad dressing (not my proudest culinary moment).

Why You’ll Love This (Or at least tolerate it!)

I make this when I’m craving Chinese food but don’t feel like splashing out for takeaway—plus, it comes together way faster than waiting for the delivery driver. My family goes crazy for it because it’s kind of like their favorite restaurant’s, in a, “Wow, this actually tastes real,” sort of way. Also, it’s great for using up those mystery condiments in the fridge (does anyone else have four different vinegars at all times?). It’s not fussy, either—actually, the sloppier I am with measurements, the more likely it is to be a hit. Go figure.

What You Need (And Some Substitutions!)

• 1/2 cup pineapple juice (the stuff from the can is fine; fresh if you’re feeling extra fancy)
• 1/2 cup ketchup (I sometimes use tomato paste watered down a bit if I’ve run out—works in a pinch)
• 1/3 cup brown sugar (white sugar totally works; my grandmother swears by Demerara but I honestly can’t tell the difference with all the flavor going on)
• 1/3 cup apple cider vinegar (rice vinegar is softer, and my neighbour uses white vinegar but I find that a bit harsh)
• 2 tablespoons soy sauce (light or dark, both make it taste like something special; coconut aminos in a pinch if you’ve got them)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening; flour is your fallback if desperate…but it’s really not quite the same)
• Pinch salt (or a shake if your hand slips—won’t ruin it!)

Here’s How I Do It (With a Few Bumbles)

1. In a saucepan (medium is my go-to, but any pot will do), toss in the pineapple juice, ketchup, brown sugar, apple cider vinegar, soy sauce, and salt. I usually swirl it all together with a wooden spoon because, well, that’s what was clean in the drawer.
2. Set over medium heat and stir until it comes together. Don’t worry if it looks a bit odd at this stage—cloudy, foamy, whatever. This is normal! This is where I usually sneak a taste (warning: this is pretty zingy before it thickens).
3. In a tiny bowl or mug, stir the cornstarch with water to make a little slurry. Add this to your saucepan, pouring it in while stirring (it’s mildly annoying to do both, but you can manage—I’ve occasionally forgotten and wound up with lumps but it’s not the end of the world).
4. Keep stirring as it bubbles. It’ll look thin, then suddenly start to thicken. Don’t turn your back for too long (voice of experience—you’ll clean burnt sugar off your stovetop for days).
5. Once it’s glossy and a bit translucent, take it off the heat. It’ll thicken a smidge more as it cools, so don’t fret if it feels a tad runny.

Notes from Someone Who’s Messed Up Enough Times

• Actually, I find it works better if you add the cornstarch after the main mixture has warmed up a little; seems to dissolve easier that way. But I still forget sometimes.
• Don’t be shy about tweaking the sugar or vinegar if you like it more sweet or sour; my wife thinks mine is too tangy, but I stand by it.
• Trying to double the recipe? Go easy—it needs more whisking, otherwise it gets clumpy. Learned that the hard way when making it for a party. Oops.

Variations I’ve Tried (and Once Regretted)

• Sometimes I toss in a little grated ginger or garlic for a punch—tastes fresher, but not exactly “classic” sweet and sour. Up to you.
• I tried using orange juice instead of pineapple once. Let’s just say—stick with pineapple if you can.
• If you want it spicy, add a dash of chili flakes or hot sauce. My eldest asks for it, but I think it spoils the balance, honestly.

Equipment: Stuff You (Probably) Already Have

• A saucepan (though a deep frying pan works fine, just go a bit slower so you don’t splatter sauce everywhere—learned that after a slightly orange wall incident)
• A wooden spoon, but honestly, any stirring thingy will do. I used a chopstick once. It worked, kind of?
• Measuring cups/spoons, or you can just eyeball it if you’re feeling bold.

How to Store This (Not That You’ll Need To)

Pop it in a jar or container with a lid. Fridge is your best bet—should last up to a week, but honestly, in my house it never lasts more than a day, especially if I make extra. Sometimes I think they invent new foods just to use up the sauce! (I wouldn’t put it past them.)

How We Serve It (Our Slightly Chaotic Traditions)

We usually dunk crispy chicken pieces (or nuggets—don’t judge) into this, but it’s also killer drizzled over fried rice or stir fry. My better half likes to serve it with roasted veggies, which I thought was weird at first but now I actually look forward to. Koreans would probably add some sesame seeds on top (I’ve tried it—does look fancy), and honestly, sometimes I just use it as a dip for leftover chips. Or, or! Pork meatballs. Not traditional, but you only live once.

Pro Tips (a.k.a. Learn From My Mistakes)

• Once, I tried rushing the thickening—cranked the heat to “high” and wound up with a burnt sugar mess that’s still haunting my burner. Be patient at that stage.
• If you forget to mix your cornstarch and water first, you’ll get lumps. Just strain it out—nobody’s perfect.
• This sauce actually tastes better the next day, though the color gets a bit weird. (Not that it ever sees day two in our house!)

FAQ (You’ve asked, I’ve answered—sometimes twice)

• Can I freeze it? You can, but when you thaw it, it sometimes splits a little. Quick fix: stir with a splash of water while reheating and it’ll come back together. (Or just make fresh—it’s that quick.)
• What if I don’t have pineapple juice? Orange juice works in a pinch, but as mentioned, it’s not quite the same. A dash of lemon juice with extra sugar also gets you close.
• Is it gluten-free? The sauce itself usually is, but just check your soy sauce—some aren’t. Learned that from a celiac friend after a, uh, “memorable” dinner incident. Whoops!
• My sauce is too thin! Pop it back on low heat and add a smidge more cornstarch slurry. Or just use it as a drizzle—it’ll still taste good.
• Can I make this ahead? Yes, but like I said, maybe let it sit in the fridge overnight. Oddly enough, it’s tastier (if you don’t mind a slightly duller color!).

Right, that’s the lot! Let me know if you end up with a kitchen disaster—been there, bought the T-shirt. Actually, now that I think about it, maybe don’t wear your favorite shirt for this one. Pineapple stains are way more stubborn than you’d expect.

★★★★★ 4.60 from 30 ratings

Homemade Easy Sweet and Sour Sauce

yield: 6 servings

prep: 5 mins

cook: 7 mins

total: 12 mins

This homemade easy sweet and sour sauce is the perfect balance of tangy and sweet. Simple to prepare in minutes, it’s ideal for dipping or tossing with your favorite dishes.

🖨️ Print Pin Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup rice vinegar
• 1/3 cup ketchup
• 1/2 cup granulated sugar
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1/4 teaspoon salt

Instructions

1. 1
   In a medium saucepan, combine pineapple juice, rice vinegar, ketchup, granulated sugar, soy sauce, and salt. Whisk until sugar is mostly dissolved.
2. 2
   Place saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally.
3. 3
   In a small bowl, mix cornstarch and water until smooth to make a slurry.
4. 4
   Gradually pour the cornstarch slurry into the saucepan while stirring constantly to avoid lumps.
5. 5
   Continue simmering for 2-3 minutes, stirring, until sauce thickens and becomes glossy.
6. 6
   Remove from heat. Allow to cool slightly before serving or storing in an airtight container in the refrigerator.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 70cal

Protein: 0 gg

Fat: 0 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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