I love making this Chinese sweet and sour sauce at home because it perfectly balances tangy, sweet, and savory flavors. It’s a versatile sauce that can easily elevate stir-fries, dipping snacks, or even grilled meats with a vibrant, classic taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup ketchup
1/4 cup rice vinegar (or white vinegar)
1/4 cup sugar
2 tbsp soy sauce (I use tamari for gluten-free)
2 tbsp pineapple juice (or water for a less sweet version)
1/4 cup cold water
1 tbsp cornstarch
1/4 tsp garlic powder (optional)
1/4 tsp ginger powder (optional)
1/2 tbsp sesame oil (optional, for extra flavor)
Directions
In a small saucepan, I whisk together ketchup, rice vinegar, sugar, soy sauce, and pineapple juice over medium heat. I bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves.
While the sauce simmers, I mix cornstarch with cold water in a small bowl to create a slurry. Then, I gradually add the slurry to the simmering sauce, stirring constantly. I continue to simmer for 2-3 minutes until the sauce thickens to the consistency I like.
For an extra depth of flavor, I stir in garlic powder, ginger powder, and sesame oil if I’m using them. I taste and adjust the sweetness or tanginess by adding a little extra sugar or vinegar if needed.
I either use the sauce immediately or let it cool slightly before serving. It’s great drizzled over stir-fried vegetables or meats, or as a dipping sauce for crispy snacks.
Servings and timing
This recipe makes about 1 cup of sauce, perfect for serving 4 to 6 people depending on how much sauce everyone prefers. The preparation and cooking take about 10 minutes, making it a quick addition to any meal.
Variations
I like to switch things up sometimes by adding chili paste or sriracha for a spicy kick. If I want it less sweet, I substitute pineapple juice with water or reduce the sugar slightly. For a richer taste, I occasionally add a splash of orange juice or fresh grated ginger instead of powder.
Storage/reheating
I store any leftover sauce in an airtight container in the refrigerator for up to 1-2 weeks. When I want to use it again, I reheat it gently on the stove or in the microwave, stirring occasionally to restore the smooth texture.
FAQs
Can I make this sauce gluten-free?
Yes, by using tamari instead of regular soy sauce, I ensure the sauce is gluten-free without losing any flavor.
How do I adjust the thickness of the sauce?
If the sauce is too thick, I add a little water or pineapple juice to thin it out. If it’s too thin, I simmer it longer or add a bit more cornstarch slurry.
Can I prepare this sauce in advance?
Absolutely. I often make it ahead of time and keep it refrigerated. It tastes even better after the flavors have melded overnight.
Is there a substitute for cornstarch?
I sometimes use arrowroot powder or potato starch as alternatives to cornstarch for thickening the sauce.
Can I omit the optional ingredients?
Yes, garlic powder, ginger powder, and sesame oil add extra flavor, but the sauce still tastes great without them.
Conclusion
This Chinese sweet and sour sauce is one of my go-to homemade sauces because it’s quick, adaptable, and packed with flavor. Whether I’m making a stir-fry, dipping crispy appetizers, or glazing grilled meats, this sauce always adds a deliciously balanced sweet and tangy note that everyone enjoys.
Recipe:
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Chinese Sweet and Sour Sauce
- Total Time: 10 minutes
- Yield: About 1 cup (serves 4-6)
- Diet: Gluten Free
Description
A quick and versatile Chinese sweet and sour sauce that balances tangy, sweet, and savory flavors, perfect for stir-fries, dipping snacks, or grilled meats.
Ingredients
1/2 cup ketchup
1/4 cup rice vinegar (or white vinegar)
1/4 cup sugar
2 tbsp soy sauce (use tamari for gluten-free)
2 tbsp pineapple juice (or water for a less sweet version)
1 tbsp cornstarch
1/4 cup cold water
1/4 tsp garlic powder (optional)
1/4 tsp ginger powder (optional)
1/2 tbsp sesame oil (optional, for extra flavor)
Instructions
- In a small saucepan, whisk together ketchup, rice vinegar, sugar, soy sauce, and pineapple juice over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves.
- In a small bowl, mix cornstarch with cold water to create a slurry.
- Gradually add the slurry to the simmering sauce, stirring constantly.
- Simmer for 2-3 minutes until the sauce thickens to your preferred consistency.
- Stir in garlic powder, ginger powder, and sesame oil if using, and adjust sweetness or tanginess by adding extra sugar or vinegar if needed.
- Use the sauce immediately or let it cool slightly before serving.
Notes
Use tamari instead of soy sauce for a gluten-free version.
Adjust thickness by adding water or pineapple juice to thin, or simmer longer to thicken.
Store leftovers in an airtight container in the fridge for up to 1-2 weeks.
Reheat gently on stove or microwave, stirring occasionally.
Optional ingredients add extra flavor but can be omitted.
Substitute cornstarch with arrowroot powder or potato starch if desired.
For a spicy kick, add chili paste or sriracha.
For less sweetness, reduce sugar or replace pineapple juice with water.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 8g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
