You'll love this sweet-and-sour sauce recipe if you're a fan of Chinese cuisine's sweet and tangy flavor! This versatile condiment is a staple in many Asian-inspired dishes, and it's easy to see why.
Its mouthwatering combination of sweet and sour flavors can add a delicious twist to everything from appetizers to main courses. Whether you prefer a sweeter or tangier sauce, you can adjust the recipe to create the perfect balance of flavors.
So why not add some extra zing to your next meal with homemade Sweet and Sour Sauce?
How to Make Sweet and Sour Sauce
Note: The full instructions are provided in the recipe card below.
Heat a saucepan over high heat and add the oil. When the oil is hot, add ginger, garlic, red pepper flakes, and stir-fry until fragrant, about 1 to 2 minutes.
Add the pineapple juice, chicken bouillon, soy sauce, rice vinegar, Shaoxing wine, and light brown sugar, boil, and then reduce the heat to medium. Add the ketchup and cornstarch slurry, and let simmer for 2 minutes.
Blend the sauce with an immersion or standard blender until smooth enough for your taste. If using a standard blender, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Let cool and transfer to a sealed container in the refrigerator for up to 2 weeks.
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📖 Recipe
Easy Sweet and Sour Sauce
Ingredients
- ½ teaspoon Knorr reduced-sodium chicken bouillon
- 1 cup Dole canned Pineapple juice or water
- ⅓ cup packed light brown sugar
- ½ cup rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoon red pepper flakes; adjust to taste
- 1 tablespoon Shaoxing wine
- 5 Garlic cloves , minced
- 2 tablespoons ketchup
- 1 tablespoon fresh ginger , grated
- 1 tablespoon peanut oil
For the Cornstarch Slurry:
- 1-½ tablespoons cornstarch dissolved in 2 tablespoons cold water
Instructions
- Heat a saucepan over high heat and add the oil. When the oil is hot, add ginger, garlic, and red pepper flakes and stir-fry just until fragrant, about 1 to 2 minutes.
- Add the pineapple juice, chicken bouillon, soy sauce, rice vinegar, Shaoxing wine, and light brown sugar and bring to a boil and then reduce the heat to medium. Add the ketchup and cornstarch slurry, and let simmer for 2 minutes.
- Using an immersion blender or a standard blender, blend the sauce until smooth enough for your taste. If using a standard blender, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
- Let cool and transfer to a sealed container in the refrigerator for up to 2 weeks.
Notes
- To store: Properly storing and reheating Sweet and Sour Sauce ensures its freshness and flavor. After the sauce has cooled to room temperature, it should be transferred to a sealed container and stored in the refrigerator for up to 2 weeks. When reheating the sauce, if it has thickened in the fridge, a small amount of water or pineapple juice can be added and whisked together until it reaches the desired consistency.
- To reheat: The sauce can then be reheated on the stovetop over low heat, stirring occasionally, or in the microwave, stirring every 30 seconds until heated. It's important to note that the sauce may degrade in quality over time in the refrigerator, so it's best to use it within 2 weeks. The sauce should be discarded immediately if any mold, discoloration, or off odor is detected. With proper storage and reheating, Sweet and Sour Sauce can be enjoyed in various dishes for weeks.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
