Homemade sweet and sour sauce adds a tangy touch to chicken, pork, eggrolls, and seafood and takes nothing more than a quick whisk in a saucepan to make.
Why this recipe works
Sweet and sour sauce is so versatile. Dip, dunk, and drizzle it on all your favorite foods from sweet and sour shrimp to chicken wings, rice, or even french fries. This sauce knows no bounds.
A simple combination of honey, soy sauce, tomato paste, pineapple juice, and rice vinegar creates this sweet and savory sauce that pairs well with just about anything it touches – vegetables included!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VINEGAR – We use rice vinegar in our sweet and sour sauce, but you can also use red wine vinegar or apple cider vinegar.
TOMATO PASTE – I would suggest sticking to tomato paste as it isn’t as sweet, however, you can use ketchup in your sauce if you prefer.
PINEAPPLE JUICE – The pineapple juice lends both tartness and sweetness to the sauce, preferably use the kind that comes in the can. If you need to substitute you can try using lime juice, but you may want to add a little extra honey or granulated sugar to offset the acidity.
How to Make Sweet and Sour Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine all ingredients except the cornstarch and water in a saucepan. Whisk together and bring to a boil.
- Make a slurry from the cornstarch and water. Add slurry to the mixture in the saucepan and simmer over medium heat until thickened, about 2-4 minutes.
Frequently Asked Questions & Expert Tips
Store the sauce in an air-tight container, like a mason jar, kept in the refrigerator for up to 2 months.
Depending on the recipe, sweet and sour sauce gets its red color from the addition of either tomato paste, ketchup, or in some cases, red food coloring. Today we’re using tomato paste which lends a subtle red hue, and in our opinion, the best flavor.
Sweet and sour sauce is typically thickened using a cornstarch slurry which is a mixture of water and cornstarch. Do note that the sauce will thicken more as it cools off. If the sauce still isn’t as your desired consistency after adding the slurry, you can try adding another slurry, this time with a mixture of 1/2 Tablespoon of cornstarch and 2 Tablespoons of water.
Serving Suggestions
Pour sweet and sour sauce over cooked chicken, pork, meatballs, shrimp, or vegetables in a skillet and toss to combine.
It can also be used as a delicious dipping sauce for crab rangoon, egg rolls or spring rolls, drizzled over white rice, used as a salad dressing, or as a dunker for things like french fries, chicken strips, or chicken nuggets.
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Sweet and Sour Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 Tablespoons honey
- 3 Tablespoons soy sauce
- 2 ½ Tablespoons tomato paste
- 1 cup pineapple juice
- 3 Tablespoons rice vinegar
- 1 Tablespoon cornstarch
- ¼ cup water
Before You Begin
- Pour sweet and sour sauce over cooked chicken, pork, meatballs, shrimp, or vegetables in a skillet and toss to combine.
- Store sweet and sour sauce in an airtight container (like a jar) in the refrigerator for up to 2 months.
- We use rice vinegar in our sweet and sour sauce, but you can also use red wine vinegar or apple cider vinegar.
- I would suggest sticking to tomato paste as it isn’t as sweet, however, you can use ketchup in your sauce if you prefer.
Instructions
- Combine all ingredients except the cornstarch and water in a saucepan. Whisk together and bring to a boil.
- Make a slurry from the cornstarch and water. Add slurry to the mixture in the saucepan and simmer over medium heat until thickened, about 2-4 minutes.
Nutrition
Chef Antoine Davis
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