Homemade sweet and sour sauce is a quick and easy, silky smooth version of your takeout favorite. It’s just 5 ingredients and 5 minutes - perfect for a weeknight dinner fix!
This recipe originally appeared on Real Housemoms, where I am a contributor.
Today I’m happy to share with you a homemade sweet and sour sauce that you’ll never believe is so easy to make yourself!
This is super quick and easy to make at home anytime. We’re talking just 5 ingredients and 5 minutes folks!
Plus, it’s made with easy, on-hand ingredients.
That’s a total win in my book and reason enough to put down the takeout menu.
First though, let me just clarify that this is not an authentic Asian-style sweet and sour sauce. It’s the Westernized version of sweet and sour sauce that we are used to here in the States.
I generally use this sauce with this easy sweet and sour chicken... or you could make this variation of sweet and sour pork. Both are so quick and so delicious!
This sauce would be great with other proteins as well, or as a dipping sauce for some kabobs.
Ingredient Notes:
Sweetener: Some recipes call for pineapple juice. I don’t keep that on hand so I use brown sugar as a sweetener in mine.
Coloring: Some recipes call for a few drops of red food coloring to get that bright color you see at restaurants or with take-out. I don’t do food coloring so I skipped that. They do make natural versions of food coloring. The one for red is made from beets, if you can find it.
Vinegar: I use rice wine vinegar but you can try it with apple cider vinegar if that’s what you have on hand.
Soy sauce: I use and recommend low-sodium soy sauce to control the amount of sodium. You can substitute coconut aminos for the soy sauce (and check your ketchup label) to make this recipe gluten-free.
Last thing, let's talk about leftovers.
Leftover sauce can be stored in a covered container in the refrigerator for up to 2 weeks. Reheat and add extra water, as needed, to get it to the right consistency when you're ready to use it.
I hope you give this homemade sweet and sour sauce a try next time you need some. You'll see how easy and completely delicious it is!
Enjoy!
XO,
Kathryn
Homemade Sweet and Sour Sauce
Ingredients
- ½ cup water
- ¼ cup rice wine vinegar
- ⅓ cup light brown sugar, packed
- 3 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce (or coconut aminos)
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Instructions
- Combine the ½ cup water, vinegar, brown sugar, ketchup and soy sauce in a small sauce pan. Bring to a boil over medium high heat.
- Meanwhile, combine cornstarch and 2 tablespoons of cold water in a small bowl until well mixed.
- Once the sweet and sour sauce mix has come to a boil, stir in the cornstarch slurry and stir constantly, for about a minute, until the sauce has thickened.
- Remove from heat and use immediately or store in a jar or air-tight container for up to 2 weeks. Reheat and add extra water, as needed, to get it to the right consistency.
Patrick
I made this 2x the amount cuz I like it saucey! Also added cayenne pepper and crushed red pepper flakes which spices things up a bit and makes it very close to how I like it at my local Chinese spot! Thanks for the recipe beautiful!
Kathryn
Yay, I'm so happy you loved it Patrick! And love that you spiced it up - yum!
Marie
I followed the directions and it turned out a little watery for my liking. It tasted very good though!
Kathryn Doherty
I'm glad you liked the flavor Marie! You could try thickening it up some more with a little extra cornstarch slurry if you'd like. It will also cook and thicken in whatever recipe you use it in as well.
Linda
I doubled this and came out with desired amount of sauce for a wok of stir fry. I added 4 tablespoons of cornstarch and thickness was about right as I felt 2 teaspoons would be too thin for my liking. I also added some red pepper flakes. But overall, a good, EASY and versatile sweet and sour sauce recipe.
Kathryn Doherty
I'm so glad you enjoyed it Linda! Yes, you can definitely adjust the cornstarch to get the sauce thicker if you prefer. I find it also thickens up when I go to use it in a stir fry. Love the idea of some red pepper flakes too - yum! 😊
Geniel
I make a recipe just like this all the time. I don’t like food color either. To add color substitute a little pomegranate juice for the water. Also, for more of an Asian flavor you can add crushed garlic, ginger, hot sauce. I’m looking for a recipe that I can use to make ahead, ( like preserves). So that I can go to the pantry for home bottled sweet and sour sauce. Any tips?
Kathryn Doherty
Yum, love the sound of those additions! I haven't done it for this recipe, but you could certainly try to can this sauce after you make it.
Sue
Perfect! All I needed to do was make it spicey for my liking! Thus recipe is a keeper! Thank you!
Kathryn Doherty
Oh that's great to hear, I'm so glad you liked it! (And yay for a little extra spicy!) Thank you for sharing!