To make sweet and sour sauce, you typically combine a balance of sweet, sour, and savory ingredients, then thicken the mixture with cornstarch. Here's a straightforward recipe based on common methods from multiple sources:
Ingredients
- Pineapple juice (canned or bottled) – about 3/4 to 1 cup
- Brown sugar – around 1/2 cup (light or dark)
- Rice vinegar or white vinegar – about 1/3 cup
- Ketchup – 2 to 4 tablespoons
- Soy sauce – 1 to 3 tablespoons
- Cornstarch – 1 to 3 tablespoons
- Water – 2 to 4 tablespoons (for cornstarch slurry)
Optional
- Garlic and ginger (minced) for added flavor
- Red food coloring (optional, for color)
- Pineapple chunks, bell peppers, or onions if desired for texture
Instructions
- In a small saucepan, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce. Add minced garlic and ginger if using.
- Heat the mixture over medium heat, stirring until the sugar dissolves and the sauce comes to a boil.
- Mix cornstarch with water to make a slurry.
- Slowly whisk the cornstarch slurry into the boiling sauce.
- Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency (usually about 1-2 minutes).
- If desired, add a few drops of natural red food coloring for traditional color.
- Remove from heat and let cool slightly before serving. The sauce can be stored in the refrigerator for up to 2-3 weeks.
This sauce works great as a dip or glaze for dishes like sweet and sour chicken, pork, or vegetables
Summary
- Sweetness comes from brown sugar and pineapple juice.
- Sourness from vinegar.
- Umami from soy sauce.
- Thickened with cornstarch slurry.
- Ketchup adds flavor and color.
This homemade sweet and sour sauce is quick to prepare (about 5-10 minutes) and tastes better than store-bought versions
