This simple and tasty Sweet And Sour Sauce is perfect as a dipping sauce, or over protein and veggies—even the pickiest eaters will love it!
For today’s sweet and sour sauce recipe, I grabbed inspo from my favorite Chinese restaurant in Manhattan. You know when you have a meal so delicious and memorable that you think of it often, and just can’t wait until you can have it again? Sounds like a crush, right? Anyway, I’ve been dreaming about their sweet and sour chicken for far too long, so I decided it was time to recreate it at home for my family.
While I was researching ingredients and different sweet and sour sauce recipes, I learned something surprising: The sweet and sour sauce we know today wasn’t actually invented in China. Turns out, it was created right here in the U.S.! Back in the early 20th century, Chinese chefs in America added tomato sauce—or ketchup—to a more traditional sweet and sour recipe, tweaking it to appeal to American tastes. It was such a hit that it became a staple of Chinese-American cuisine. By the 1980s, even McDonald’s joined the trend, introducing their sweet ‘n’ sour dipping sauce for Chicken McNuggets—a classic that’s still on the menu today.
After learning the history, I got to work in my kitchen. After a few rounds of trial and error, I came up with what I think is the best homemade sweet and sour sauce recipe. Pineapple juice, brown sugar, and ketchup bring the perfect sweetness, vinegar adds the tangy punch, and soy sauce gives it that irresistible savory, umami kick. Best of all, it’s ridiculously easy to make—just two simple steps!
Is Sweet And Sour Sauce Healthy?
Sweet and sour sauce, used sparingly, can be tossed with lean meats, fish, tofu, and veggies for a healthy meal. This sauce is vegetarian and vegan-friendly. It can be made gluten-free if you substitute the soy sauce for coconut aminos or gluten-free soy sauce.
Cooking 101: What Is A Slurry?
A slurry is a mixture of starch and cold water used to thicken a sauce or soup. For our sweet and sour sauce, we are using cornstarch, but you can also use flour or arrowroot. The slurry is made separately and mixed thoroughly so the starch can completely dissolve in the water, then it’s whisked slowly into the hot sweet and sour sauce as you cook. If you were to just add a starch into the sauce while it is cooking, without blending it with water first, you would be left with clumps of the starch throughout your dish. Nobody wants that!
How to make ahead and store
Once your sweet and sour sauce is completely cooled, pour it into an airtight container and store it in the fridge for up to 2 weeks. Pro tip: Make extra. This is a super convenient way to throw a meal together at the last minute.
Serving Suggestions
Sweet and sour sauce is perfect over veggies like Steamed Broccoli and Cauliflower and as a dipping sauce for Onion Rings, Zucchini Fritters, or traditional Fried Spring Rolls. I also tricked my kids into eating tofu by tossing some Crispy Baked Tofu in this sweet and sour sauce. You can also make this sauce part of your main dish by drizzling it on top of Quinoa Crusted Chicken.
Ingredients
- 1 cup pineapple juice
- 2/3 cup brown sugar
- 1/4 cup rice vinegar
- 3 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a medium saucepan, whisk together pineapple juice, brown sugar, rice vinegar, ketchup, and soy sauce.
- In a small bowl, mix cornstarch with water until smooth to make a slurry.
- Bring the sauce mixture to a boil over medium heat.
- Slowly whisk in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Adjust seasoning with more vinegar or sugar if needed. Remove from heat.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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