Chinese Sweet and Sour Sauce Recipe

If you’ve ever wondered how to capture that dazzling, tangy-sweet flavor at home, you’re in the right place: this Chinese Sweet and Sour Sauce is here to jazz up everything from spring rolls to sizzling stir-fries. It’s glossy, vibrant, and perfectly balanced with just the right kick of acidity and sweet warmth. Making it from scratch only takes minutes, but the scratch-made taste will convince everyone at the table that you’re secretly a take-out hero. Whether you’re dunking, drizzling, or tossing, this homemade classic is a must-try for any fan of bold Asian flavors.

this Recipe

Ingredients You’ll Need

• Sweet and Sour Sauce:

  • ½ cup rice vinegar
  • ⅓ cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water

How to Make Chinese Sweet and Sour Sauce

Step 1: Combine the Base Ingredients

Grab a small saucepan and set it over medium heat. Pour in the rice vinegar, ketchup, brown sugar, and soy sauce. Stir everything together gently but thoroughly. As the mixture heats, watch for the sugar to fully dissolve—that’s when the magic starts, and you’ll notice that irresistible aroma fill your kitchen.

Step 2: Create the Cornstarch Slurry

While the main mixture warms up, make a quick cornstarch slurry by whisking the cornstarch and water in a small bowl. This step is key for a smooth, lump-free sauce; mixing before adding prevents any surprises in texture.

Step 3: Thicken the Sauce

Once your pot of goodness is simmering, slowly pour in the cornstarch slurry, swirling constantly with a spoon or whisk. Keep stirring as the sauce quickly transforms—within just a couple of minutes, it’ll thicken and become translucent, that classic restaurant sheen appearing before your eyes. Cook for about 2–3 minutes, until it’s just right.

Step 4: Cool and Serve

Take the pan off the heat and let the Chinese Sweet and Sour Sauce cool slightly before serving. This short rest helps the flavors settle together, and it thickens a little further as it cools. Now you’re ready to use it however you love!

How to Serve Chinese Sweet and Sour Sauce

Garnishes

For an added pop of beauty and flavor, sprinkle your finished sauce with sliced scallions or a few toasted sesame seeds right before serving. These little touches turn a humble bowl of sauce into a showstopper.

Side Dishes

Chinese Sweet and Sour Sauce isn’t just for chicken or pork! Serve it alongside crispy tofu bites, vegetable tempura, pan-seared dumplings, or classic egg rolls for a seriously craveable spread. It brightens up a simple bowl of steamed rice just as easily as it transforms a whole stir-fry.

Creative Ways to Present

Try brushing this sauce on grilled veggies, swirling a little into noodle bowls, or even drizzling over roasted cauliflower. If you’re prepping an appetizer platter, set up individual dipping ramekins or pour it as a vibrant swirl over your favorite crispy starters. Get creative—a pop of sweet and sour tang can elevate almost anything.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Sweet and Sour Sauce keeps wonderfully in an airtight container in the fridge for up to one week. The flavors actually get deeper after a day or two, making it an ideal make-ahead condiment for busy weeknight meals or quick snacks.

Freezing

If you’d like to make a bigger batch, you can freeze cooled sauce in freezer-safe containers or zip-top bags for up to two months. Thaw overnight in the refrigerator before use—make sure to give it a good stir, as separation can occur.

Reheating

To reheat, simply pour the sauce into a small saucepan and gently warm over low heat, stirring often. If it has thickened too much, add a teaspoon or two of water to loosen. Microwave reheating works too: just cover and heat in short bursts, stirring in between to keep it perfectly smooth.

FAQs

How can I make my Chinese Sweet and Sour Sauce less sweet?

To dial back the sweetness, try reducing the brown sugar by a tablespoon or two and adding a splash more rice vinegar. Taste as you go—you can always adjust until it’s exactly how you like it.

Is this sauce gluten-free?

If you use a certified gluten-free soy sauce or tamari, Chinese Sweet and Sour Sauce is completely gluten-free and safe for those with sensitivities.

Can I double this recipe?

Absolutely! This recipe doubles or even triples beautifully. Just be sure to use a larger pan and stir frequently, as the larger volume takes a few extra minutes to thicken up perfectly.

What proteins go best with Chinese Sweet and Sour Sauce?

This sauce shines with battered chicken, pork, shrimp, or tofu. It’s also fantastic as a glaze for grilled salmon or even as a dip for veggie nuggets.

Can I add pineapple or bell peppers?

Definitely! For a classic takeout touch, stir in pineapple chunks or diced bell peppers during or after thickening the sauce. It adds color, sweetness, and a little extra freshness.

Final Thoughts

This Chinese Sweet and Sour Sauce is a little kitchen magic trick—quick, customizable, and so delicious that you’ll want to find new uses for it all week long. Give it a try and enjoy the fresh, bold flavors that you can whip up anytime craving strikes!

Chinese Sweet and Sour Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews

• Author: Kimberly
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 6 servings
• Category: Sauce
• Method: Stovetop
• Cuisine: Chinese
• Diet: Vegan

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Description

Learn how to make a delicious Chinese Sweet and Sour Sauce at home with this easy recipe. This versatile sauce is perfect for dipping, stir-fries, or as a flavorful addition to your favorite dishes.

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Ingredients

Sweet and Sour Sauce:

• ½ cup rice vinegar
• ⅓ cup ketchup
• ¼ cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water

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Instructions

1. Combine Ingredients: In a small saucepan over medium heat, combine the rice vinegar, ketchup, brown sugar, and soy sauce. Stir until the sugar is dissolved and the mixture starts to simmer.
2. Make Slurry: In a separate small bowl, whisk together the cornstarch and water to make a slurry.
3. Thicken Sauce: Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for 2–3 minutes, or until the sauce thickens to your desired consistency.
4. Cool and Serve: Remove from heat and let cool slightly before serving.

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Notes

• This sauce is perfect for dipping, stir-fries, or drizzling over chicken or vegetables.
• You can adjust the sweetness or tanginess by altering the sugar or vinegar amounts.
• Store leftovers in the fridge for up to one week.