The Absolute Best 10-Minute Asian Sweet & Sour Sauce Recipe by 30Seconds Food


The Absolute Best 10-Minute Asian Sweet & Sour Sauce Recipe

Sweet and sour Asian dishes are one of the most popular to order at restaurants and to make at home. The top of the list is sweet and sour pork and sweet and sour chicken. Both equally delicious! But we think that sweet and sour sauce the protein is coated in can stand on its own. This easy Asian sweet and sour sauce recipe is proof of that.

This thick, sweet sauce cooks up in no time flat, and requires just a few ingredients. To make this homemade sweet and sour sauce you will need a can of pineapple juice (not fresh, see Recipe Notes), brown sugar, rice wine vinegar, ketchup, low-sodium soy sauce, cornstarch and water. The ingredients simmer until thickened on the stove, then can be used however your heart desires!

Coat grilled or fried chicken or pork pieces in the sauce to make your own sweet and sour dish. You can even use shrimp or tofu. Or use the sauce as a dipping sauce for eggrolls, spring rolls, crab rangoon, wonton chips, chicken nuggets or other fried appetizers. How will you use it?

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Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Makes about 1 1/2 cups

Ingredients

Helpful Products

Recipe Notes

  • Fresh pineapple juice contains an enzyme that will not allow the cornstarch to thicken the sauce, so use canned pineapple juice for this recipe.
  • If you want a redder sauce, add a few drops of red food coloring.
  • Store the sauce in an airtight container.
  • You can use tamari instead of soy sauce.

Here's how to make it: 

  1. Stir together the cornstarch and water in a small bowl. 
  2. Put the pineapple juice, brown sugar, vinegar, ketchup and soy sauce into a saucepot. Bring to a boil. Whisk in the cornstarch slurry and cook until sauce thickens. If using red food coloring, stir it into the finished sauce. 

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Donna John
Yum! Going to serve this with crab rangoons and eggrolls. This would also be delicious over a crispy pan-fried pork chop.
Elisa Schmitz
Love sweet and sour sauce, and even better if you can make your own at home. So easy and delish! #yum
Terry
I have a couple of questions. (1) Do you use regular or seasoned rice vinegar?, and (2] How long will this last, bottled, in the fridge?
Thanks so much!
Donna John
I use regular and seasoned interchangeably. Most often, I use seasoned. Either will work. I would keep it for about a week in the fridge.
Terry
Happy to hear they're interchangeable, Donna John ! All I have is unseasoned. Serendipitously, I bought pineapple juice last time I was shopping. This is DEFINITELY going on the "to make when I can get out of bed again list"! Thanks again. I appreciate your reply!
Elisa Schmitz
Hang in there, Terry . You're going to have so many delicious recipes to make when you're feeling better!

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