Easy Sweet and Sour Sauce

Homemade easy sweet and sour sauce is made in minutes and more flavorful than store-bought or takeout. The signature glossy, sweet and sour taste can be used as dipping sauce for wontons or elevate any dish!

The Best Homemade Sweet and Sour Sauce

In my house sweet and sour sauce is synonymous with Chinese food especially for dipping cream cheese wontons or homemade egg rolls. According to my kids, the “red sauce” is a must when it comes to dipping Chick-fil-A nuggets!

Once I figured out the perfect homemade sweet and sour sauce recipe there really was no turning back to the takeout version. It has better flavor, is cheaper, and I have more control over what I put in it.

I love that it’s easy to make and just a matter of simmering ingredients together until that signature, glossy, sweet and sour sticky sauce is done. You can customize it to to your tastes and add a little more sweet than sour, or a little more sour than sweet, and maybe even a little heat.

Ingredient Notes

• Pineapple juice: Some recipes don’t call for this ingredient, but I think it really elevates the sweet and sour flavors of Asian cuisine.
• Light brown sugar: For the sweet part of the sauce.
• Rice vinegar: Added for the ‘sour’. White vinegar can be substituted.
• Ketchup: Adds a little more flavor and sweet taste.
• Soy sauce: Tamari can also be used. This adds the savory umami flavor that taste buds love.
• Kosher salt: Balances the flavors.
• Ginger: I love the addition of ginger in Asian recipes.
• Cornstarch slurry: You’ll need cornstarch and water.
• Red food coloring: This is optional but the beauty of making a sauce homemade is you can include what you want to omit what you don’t like! I like it for aesthetics but it will taste the same without it.

How to Make Sweet and Sour Sauce

Combine all ingredients into the saucepan on the stovetop. Simmer the mixture over medium heat. No need to bring to a full boil.

Pour in your cornstarch slurry to help thicken it up.

Remove from the heat and pour into a small dish or bowl, add food coloring for color if desired. Cool and serve.

Tips & Variations

• Use arrowroot flour or potato starch in place of cornstarch.
• The red food coloring is optional. Without it, the sauce won’t be as vibrant, but it will still taste great.
• Add a few red pepper flakes for a sweet chili heat.
• If you don’t have rice vinegar, swap with regular white vinegar.
• Use canned or bottled pineapple juice, not fresh. The sugary juice is part of what gives it sweetness.

Storing Suggestions

This delicious sauce has a pretty long shelf life of 2 weeks when stored properly in an airtight container in the fridge.

Favorite Ways to Use It:

This sauce can be used as a glaze, a marinade, or for dipping, and not just for Chinese takeout. The following is just a jumping off point on all the ways you can enjoy this sauce.

• Make sweet and sour chicken or sweet and sour meatballs with it.
• Dip this crab rangoon recipe into it.
• Use it as a glaze for ribs, shrimp, pork, and chicken.
• Use it for chicken and vegetable stir fry or fried rice.
• Use it as a dip for your chicken meatballs or cream cheese wontons.
• Kids love to dip chicken tenders in sweet and sour sauce too!

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