Sweet And Sour Sauce Recipe
Bright, tangy, and utterly versatile, this homemade Sweet And Sour Sauce Recipe brings a classic Chinese-inspired condiment to your kitchen in under 20 minutes. Perfect for drizzling over stir-fry or using as a zesty dip.
Ingredients
- 1/2 cup pineapple juice fresh or canned in light syrup, drained
- 1/4 cup rice vinegar apple cider vinegar works too
- 1/3 cup granulated sugar substitute honey or maple syrup for a natural sweetener
- 3 tablespoons ketchup adds classic color and slight tomato depth
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free option
- 2 tablespoons cornstarch or arrowroot powder to keep it gluten-free
- 1/2 cup pineapple chunks optional; fresh adds texture, canned works fine
- 1/4 cup water adjust for desired thickness
- Pinch salt balances the sweet and sour
Instructions
- Whisk together pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and water in a bowl until sugar dissolves.
- Stir cornstarch with cold water in a ramekin to make a smooth slurry.
- Pour the juice mixture into a saucepan and warm over medium heat. Slowly whisk in the cornstarch slurry.
- Keep whisking until the sauce thickens, then add pineapple chunks if desired and simmer briefly.
- Taste and adjust sweetness, tang, or saltiness as needed. Let cool slightly before serving.
Notes
For a glossy finish, stir in toasted sesame oil at the end. Store leftovers in the fridge for up to a week.
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