This easy sweet and sauce sauce is the perfect balance of tangy, sweet, and a little savoury. It’s simply made with pineapple juice, vinegar, sugar, and a touch of tomato ketchup, just like the one you’d get from your favourite takeaway. Once you make it at home, you’ll never want the store-bought version again!
If you love Chinese takeout, you’ll definitely want to try making this fail-proof sweet and sour sauce recipe at home. It’s a classic red dipping sauce that goes so well with crispy wontons, spring rolls, chicken balls, you name it! And it takes just a few minutes to make with simple pantry ingredients.
Sweet and sour sauce has roots in traditional Chinese cuisine, but the version most of us know today is a Westernised takeaway favourite. You’ll find it everywhere, from British-Chinese, Chinese-American takeouts to restaurants. It’s especially loved for dipping crispy snacks or drizzling over fried meats.
Basic Ingredients You'll Need
- Pineapple juice for the fruity, tangy sweetness.
- White vinegar
- Sugar
- Tomato ketchup
- Salt
- Cornstarch slurry ( cornstarch + water ) to thicken the sauce.
Optional: a drop or two of natural red food colouring if you want that bright red takeout style sauce.
Please see the recipe card for quantities and a printable recipe.
How to make sweet and sour sauce
- Combine Ingredients: In a medium saucepan, combine the pineapple juice, vinegar, sugar, ketchup, and salt. Stir well to dissolve the sugar as much as possible before heating.
- Bring it to a boil: Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Thicken the sauce: Once it starts bubbling steadily, stir in the cornstarch slurry into the pan while stirring continuously. Continue cooking for an additional 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Cool and store: Remove the pan from the heat and let the sauce cool down completely to room temperature. Transfer to a clean jar or airtight container.
Khin's Sweet and Sour Quick Tips
- Stay by the stove while cooking. The sauce thickens quickly once the cornstarch slurry goes in.
- If you like it extra tangy, simply add a little more vinegar.
- For a thicker finish, stir in a bit more cornstarch slurry.
- If you like a classic, bright red Chinese dipping sauce look, add a tiny drop of natural food colouring, which does the trick, though it’s completely optional.
- For an authentic “Chinese takeaway” taste, add a pinch of Msg, which enhances the sauce flavour.
You can store it for later use
Let the sauce cool completely, then transfer it to a clean, airtight jar. Keep it in the fridge and it’ll stay fresh for 2 to 3 weeks. Always use a clean spoon when scooping to keep it from spoiling.
Ingredients Swaps & Substitutes
- No pineapple juice? Use orange juice with a splash of lemon or lime juice.
- Tomato paste with a pinch of sugar can be used as an alternative if you prefer not to add tomato ketchup.
- You can try a natural sweetener, honey or maple syrup, but note that it might alter the flavour slightly.
My go-to appetisers that go well with this dipping sauce
This sauce pairs great with so many crispy appetisers!
- Spring rolls and sweet and sour dip are a match made in heaven!
- Fried wontons - crispy fried wontons with juicy chicken fillings.
- Chicken Tempura - classic Japanese fried chicken.
- Air Fryer Prawn Toast - Takeaway favourite, healthier version.
- Firecracker Shrimp (Shrimp in a Blanket)
Read the Most Asked Q&A Before Making It
Can I freeze sweet and sour sauce?
Freezing is not recommended as the texture may change after thawing. It's best stored in the fridge for short-term use.
Can I preserve sweet and sour sauce, and how to store it?
Yes, you can! If you want to keep it for longer without refrigerating, you’ll need to use proper water bath canning methods and follow food safety guidelines. Make sure your jars are properly sterilised and sealed.
Can I double or triple the recipe?
Absolutely! Just scale up the ingredients proportionally. Stir well to dissolve the sugar and adjust the thickness at the end if needed.
What if my sauce is too thick or too thin?
If it’s too thick, add a splash of water or pineapple juice. If it’s too thin, simmer longer or add a bit more cornstarch slurry.
Can I make it spicy?
Definitely. Add a pinch of chilli flakes, hot sauce, or a touch of sriracha for heat.
Can I use this as a stir-fry sauce?
Absolutely. It works great as a quick stir-fry sauce for chicken, pork, tofu, or vegetables.
More Sweet and Sour Recipes
Check out more of our favourite sweet sour sauce with varieties of protein choices here:
- Sweet and Sour Chicken - Hong Kong Style.
- Sweet and Sour Fish - With fried fish fillets.
- Sweet and Sour Prawn Balls - Crispy fried prawns tossed with the sauce.
- Sweet and Sour Beef - Fried shredded beef with sauce.
If you've tried this sweet and sour dipping sauce recipe, please do share feedback in the comments below and leave a 🌟 rating! I’d love to hear your thoughts!
For more delicious recipes and kitchen inspiration, follow me on Facebook, Instagram, YouTube, TikTok, and Pinterest.
I post fresh updates daily, so don’t miss out! Subscribe to my newsletter, hit the follow button and stay tuned for more tasty ideas! 🔔
📖 Recipe
Sweet and Sour Sauce
Ingredients
- ¼ cup White vinegar
- ¼ cup White sugar
- 3-4 tbsp Tomato ketchup
- ¼ cup Pineapple juice Or water
- 1 tsp Salt
- 1 tbsp Cornstarch ( Mix it with 3 tbsp water )
- ½ tsp Msg Optional
Instructions
- In a medium saucepan, combine the pineapple juice, vinegar, sugar, ketchup, and salt. Stir well to dissolve the sugar as much as possible before heating.
- Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once it starts bubbling steadily, stir in the cornstarch slurry into the pan while stirring continuously. Continue cooking for an additional 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Remove the pan from the heat and let the sauce cool down completely to room temperature. Transfer to a clean jar or airtight container.
Notes
- Let the sauce cool completely and store it in a clean jar in the fridge; it should last a few weeks.
- If the sauce is too thick, add a splash of water or pineapple juice. If it’s too thin, simmer for a longer time or add a bit more cornstarch slurry.
Maria jaggard says
I do like Khins recipes and always follow
Khin says
Many thanks for sharing your feedback, Maria. Glad you've been enjoying our recipes.