Simple Sweet and Sour Sauce

This Sweet-and-Sour Sauce is simple with the perfect balance between sweet and sour (DUH)!! Use it for all of your Chinese inspired dishes (we love Chicken Egg Rolls) and you will never buy it in a bottle again!

To make this simple sweet-and-sour sauce you will need pineapple juice, water, vinegar, brown sugar, soy sauce, ketchup and a little bit of salt. It is thickened with a cornstarch slurry and comes together in just a few minutes! The flavor can easily be adapted. I played around with these flavors until I ended up with the perfect mix of sweet-and-sour that my family enjoys. The recipe below reflects what we like and can be a starting point for you (or you may love it just like we do). You can easily change it up to your liking. If you want it more sweet you can add a little bit more brown sugar if you want a little more sour taste to the sauce and more ketchup or pineapple juice.

In a sauce pan over medium-high heat, combine your pineapple juice, water vinegar, brown sugar, soy sauce, ketchup, and a pinch of salt. Whisk or stir the sauce until it starts to boil. Once it boils add your cornstarch slurry. (The cornstarch slurry is 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.)

This sauce should thicken almost instantly when you add your cornstarch slurry. If it does not, make some more cornstarch slurry adding a little at a time until it reaches the consistency you want. Just use equal parts of cornstarch and cold water to make your slurry.

Remove the sauce from the heat when it is thick and serve with eggrolls wontons or whatever you wish! The sauce is also perfect for Sweet-and-Sour Chicken!

Hope you enjoy!

Simple Sweet and Sour Sauce

This Sweet and Sour Sauce is simple with just enough sweet and just enough sour!  Serve it with all of your favorite Chinese/Asian dishes.
Makes 1 1/4 cups

Ingredients

  • 1/4 cup pineapple juice
  • 2/3 cup water
  • 1/4 cup vinegar, any kind
  • 1/4 cup soy sauce
  • 6 tbsp brown sugar
  • 5 tbsp ketchup
  • salt to taste
  • 2 tbsp cornstarch mixed with 2 tbsp cold water, set aside

Instructions

  • In a saucepan, over medium-high heat, combine all of your ingredients (except the cornstarch/cold water mixture) and bring to a boil.
  • Once the sauce starts to boil, add the cold water and cornstarch mixture, stirring until thickened.  
  • Adjust flavor to your liking as needed.
  • Serve with Egg Rolls, WonTons, or any other Chinese dish.
  • This sauce will keep in the fridge for up to 7 days.

Notes

  1. The recipe  reflects what we like and can be a starting point for you (or you may love it just like we do). You can easily change it up to your liking. If you want it more sweet you can add a little bit more brown sugar if you want a little more sour taste to the sauce and more ketchup or pineapple juice.
  2. This sauce should thicken almost instantly when you add your cornstarch slurry. If it does not, make some more cornstarch slurry adding a little at a time until it reaches the consistency you want. Just use equal parts of cornstarch and cold water to make your slurry. 
  3. Try my Chicken Egg Rolls with this sauce!
 

One Comment

  1. Pingback: Chicken Egg Rolls are delicious for a snack or a main dish!

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