Asian Sweet and Sour Sauce

A vibrant, tangy condiment that delivers a burst of flavor. It’s commonly used to enhance the taste of stir-fries and dipping sauces.

The sauce is a balance between sweetness and acidity that is smooth and glossy in appearance and texture.

Why We Love This Recipe

• Perfect Blend of Flavor – The brown sugar provides a delightful sweetness, while vinegar or citrus juice adds a tangy kick.
• Uses – The sauce’s adaptability makes it a kitchen staple. It pairs well with many foods, from meats and seafood to tofu and vegetables. Its glossy texture and vibrant flavor can transform simple dishes into something special. Beyond traditional uses, it can also be a creative ingredient in marinades, and dressings, and even as a base for other sauces, showcasing its flexibility and broad appeal.

Ingredients

• 1 cup pineapple juice
• ¾ cup light brown sugar
• 1/3 cup rice wine vinegar (can substitute with white vinegar)
• 3 tbsp ketchup
• 2 tbsp low sodium soy sauce
• 1-1/2 tbsp cornstarch
• 2 tbsp very cold water
• 1-2 drops of red food coloring if desired.

Let’s Make Asian Sweet and Sour Sauce

1. Add pineapple juice and brown sugar to a stovetop pan on medium heat.
2. Heat until the sugar dissolves.
3. Whisk in vinegar, ketchup, and soy salt. Turn heat to high and continue cooking for 2-3 minutes.
4. In a separate small bowl, combine cornstarch and cold water to create a slurry.
5. Slowly add the slurry to the sweet and sour sauce while continuing to whisk.
6. The sauce should begin to thicken right away. Allow it to simmer for 1-2 minutes.
7. Remove the pan from the heat, add food coloring if using,  and let it sit for 5 minutes.

Krazy Kitchen Mom Tips for Thickening with Cornstarch

• Make a Slurry: A general rule of thumb is to use 1 tablespoon of cornstarch for every cup of liquid. Adjust based on your desired thickness. NOTE: For this recipe, I wanted a very thick sauce, so I did not use equal parts of cornstarch and water
• Add Gradually: Slowly whisk the slurry into your sauce to avoid clumping.
• Heat It: Bring your sauce to a gentle simmer after adding the slurry. Cornstarch needs heat to activate its thickening properties.
• Don’t Overcook: Once the sauce has thickened (usually within a minute or two) remove it from the heat. Overcooking can cause the sauce to thin out again.

Laura Franco

Asian Sweet and Sour Sauce

5 from 1 vote

A vibrant, tangy condiment that delivers a burst of flavor. It's commonly used to enhance the taste of stir-fries and dipping sauces.

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Prep Time 3 minutes mins

Cook Time 10 minutes mins

Total Time 13 minutes mins

Servings: 2 cup

Course: Sauces and Dressings

Cuisine: Asian American

Ingredients Method Notes

Ingredients

  

• 1 cup pineapple juice
• ¾ cup light brown sugar
• 1/3 cup rice wine vinegar can substitute with white vinegar
• 3 tbsp ketchup
• 2 tbsp low sodium soy sauce
• 1-1/2 tbsp cornstarch
• 2 tbsp very cold water
• 1-2 drops of red food coloring if desired.

Method

 

1. Add pineapple juice and brown sugar to a stovetop pan on medium heat.
2. Heat until the sugar dissolves.
3. Whisk in vinegar, ketchup, and soy salt. Turn heat to high and continue cooking for 2-3 minutes.
4. In a separate small bowl, combine cornstarch and cold water to create a slurry.
5. Slowly add the slurry to the sweet and sour sauce while continuing to whisk.
6. The sauce should begin to thicken right away. Allow it to simmer for 1-2 minutes.
7. Remove the pan from the heat, add food coloring if using,  and let it sit for 5 minutes.

Notes

Krazy Kitchen Mom Tips for Thickening with Cornstarch

• Make a Slurry: A general rule of thumb is to use 1 tablespoon of cornstarch for every cup of liquid. Adjust based on your desired thickness. NOTE: For this recipe, I wanted a very thick sauce, so I did not use equal parts of cornstarch and water
• Add Gradually: Slowly whisk the slurry into your sauce to avoid clumping.
• Heat It: Bring your sauce to a gentle simmer after adding the slurry. Cornstarch needs heat to activate its thickening properties.
• Don’t Overcook: Once the sauce has thickened (usually within a minute or two), remove it from the heat. Overcooking can cause the sauce to thin out again.