Description
This easy Sweet and Sour Sauce recipe delivers the classic tangy and sweet flavors you love, without using pineapple juice. It’s perfect for dipping, stir-fries, or as a glaze for your favorite proteins.
Ingredients
Scale
- 1 tablespoon cornstarch (or arrowroot powder, tapioca starch)
- 2 tablespoons cold water
- 2/3 cup rice vinegar (or apple cider vinegar)
- 1/2 cup packed light brown sugar
- 2 tablespoons ketchup
- 2 teaspoons soy sauce (or coconut aminos for a soy-free option)
Instructions
- Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch (or other starch) and cold water until smooth and no lumps remain. Set aside.
- Combine Remaining Ingredients: In a small saucepan, combine the rice vinegar (or apple cider vinegar), brown sugar, ketchup, and soy sauce (or coconut aminos).
- Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Add Slurry and Thicken: Once boiling, reduce the heat to medium-low. Give the cornstarch slurry a quick whisk (as the cornstarch may have settled), then add it to the simmering sauce. Stir constantly until the sauce thickens, about 1-2 minutes.
- Remove from Heat: Once the sauce has reached your desired thickness, remove the saucepan from the heat.
- Serve
Notes
- Cornstarch: Cornstarch is the most common thickener for sweet and sour sauce, but you can substitute arrowroot powder or tapioca starch.
- Vinegar: Rice vinegar is traditional, but apple cider vinegar is a good substitute.
- Brown Sugar: Light brown sugar is recommended, but you can use dark brown sugar for a richer molasses flavor.
- Ketchup: Adds color and a touch of sweetness and tanginess.
- Soy Sauce/Coconut Aminos: Use soy sauce for a classic flavor, or coconut aminos for a soy-free and slightly sweeter option.
- Consistency: If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency. If it’s too thin, continue to simmer for a few more minutes to reduce it further.
- Serving Suggestions: This sweet and sour sauce is delicious as a dipping sauce for egg rolls, spring rolls, wontons, or chicken nuggets. It’s also great as a stir-fry sauce or as a glaze for chicken, pork, or shrimp.
- Make-Ahead: This sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before serving.
- Storage: store in the fridge.