Sweet and Sour Sauce Recipe

Sometimes when we eat fried food, we crave a sauce that can cut through the savory flavors, something to drizzle over fried fish or dip my spring rolls into. So, I ended up making my own sweet and sour sauce recipe, and let me tell you that it was gloriously simple yet addictively flavorful!

Sweet and sour sauce holds a very special place in many Asian households, especially in Chinese-Filipino kitchens like mine. While some recipes online use pineapple juice, bell peppers, or even garlic, I took a simpler approach that highlights the balanced tang and sweetness, without the usual clutter. You typically find this sauce poured over crispy pork or fish, served in festive gatherings, or bottled in the back of the fridge until your next fried craving kicks in.

What is Sweet and Sour Sauce?

In simple terms, sweet and sour sauce is a thick and glossy condiment that balances sugary sweetness with a lip-smacking tang. The name literally tells you what to expect. It originates from Chinese cuisine, specifically Cantonese cooking, and has evolved in various ways around the world, from sticky versions in the U.S. to fruitier takes in the Philippines.

You can often spot this sauce in Chinatown eateries, buffet restaurants, or in Filipino homes during birthdays and holidays, especially if they are serving lumpia. One misconception is that it always has to be bright red or full of pineapple chunks, not true! The color depends largely on the ketchup used, and it doesn’t need tropical fruit to make it sing.

How To Make Sweet and Sour Sauce

1. Mix the Key Ingredients – Start by combining 4 tablespoons of brown sugar, 2 1/2 tablespoons of tomato ketchup, 1/3 cup of vinegar, and 1/2 teaspoon of soy sauce in a bowl. Stir using a whisk or fork until well-blended. Skipping this step might cause uneven sweetness or tang in your sauce.
2. Prepare Your Thickener – In a separate small bowl, dissolve 2 teaspoons of cornstarch in 5 teaspoons of water. This slurry will be the magic behind that thick texture. Not dissolving properly can lead to lumps that ruin the sauce’s consistency.
3. Heat It Up – Pour the mixed ingredients into a saucepan. Put it over medium heat and stir gently as it begins to simmer. Rushing this process may burn the sugar, giving a bitter taste.
4. Bring It to a Boil – Let the sauce boil for a minute or two, still stirring occasionally. This allows the vinegar to mellow out while the sugar caramelizes slightly.
5. Add the Slurry – Pour in the cornstarch mixture while stirring. Keep stirring to avoid clumps and ensure the cornstarch spreads evenly.
6. Watch It Thicken – Continue to stir until the sauce thickens to a glossy, smooth texture. This usually takes a couple of minutes. If it thickens too fast, you may need to lower the heat or add a splash of water.
7. Cool and Serve – Turn off the heat and transfer your sweet and sour sauce to a serving bowl. Allow it to cool slightly before serving. Dunk that fried food into your finished sweet and sour recipe result!

Best Way to Enjoy Sweet and Sour Sauce

You know it is a good day when you want to dunk everything into sweet and sour sauce. The best time to enjoy this? Sunny afternoons with spring rolls on the side or sunny Sundays when you are firing up some fried fish. Serve them warm on small dipping sauce plates and give one each to your loved ones. This way, double-dipping will suddenly feel like a necessity!

How This Sweet and Sour Sauce Stands Out

Most recipes I saw online include pineapple chunks or juice, or call for bell peppers sautéed beforehand. While these versions have their charm, I trimmed it down to the essentials. No chopping fruits, no sweating veggies. Just five ingredients you can grab with one trip to your pantry. By ditching the distractions, we allow the sugar-vinegar combo to be featured. This makes it perfect for those who love strong flavors but have no time, or patience, for complex prep.

What to Have with Sweet and Sour Sauce

Golden spring rolls are a perfect pair for a sweet and sour sauce. Anything that’s crispy outside, savory inside, and just begging for that dip. Fried fish fillets, tofu bites, chicken nuggets, or even grilled shrimp also shine when kissed with this sauce. My personal favorite combo? Hot steamed rice, breaded pork or fish, and a generous drizzle of this sauce. Add in some iced tea and that’s a five-star lunch in my book.

Suggested Recipes

Tongue starts craving for more? Here are a few more recipes that’ll play well with our sauce.

• Sweet and Sour Tofu – Light and nutrient-packed, this no-meat elegance is elegance. Budget friendly too. The taste of tofu, blank canvas, perfectly complements the flavors of the sauce.
• Hot and Sour Soup – If you are feeling a bit under the weather or just want a hot bowl of zing, this soup has got the same tangy attitude with a warm hug.
• Sweet and Sour Pork – The classic match made in heaven. It is like the sauce finally found its soulmate in crispy pork bites.

So if you are like me, forever in love with flavor combos, these recipes should absolutely be next on your list. Now go on, splash that sweet and think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Sweet and Sour Sauce Recipe

A perfectly balanced sweet and tangy sauce

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

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Ingredients

• ▢ 4 tablespoons brown sugar (see notes¹)
• ▢ 2 1/2 tablespoons tomato ketchup
• ▢ 1/3 cup rice vinegar or white vinegar
• ▢ 1/2 teaspoon soy sauce
• ▢ 2 teaspoon cornstarch dissolved in 5 teaspoons of water

Instructions

• Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
  4 tablespoons brown sugar, 2 1/2 tablespoons tomato ketchup, 1/3 cup rice vinegar or white vinegar, 1/2 teaspoon soy sauce
• Mix the combined ingredients using a balloon whisk or fork.
• Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
• Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
  2 teaspoon cornstarch
• Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Notes

1. Brown Sugar – Use light brown sugar for a more subtle sweetness and easier melting.
2. Boiling Cornstarch Slurry – Make sure the cornstarch is fully dissolved before adding; undissolved starch causes clumps. Do not overboil after adding slurry or it may turn jelly-like.

Nutrition Information

Serving: 3g Calories: 84kcal (4%) Carbohydrates: 20g (7%) Protein: 0.3g (1%) Fat: 0.01g Saturated Fat: 0.003g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.003g Sodium: 174mg (7%) Potassium: 59mg (2%) Fiber: 0.1g Sugar: 18g (20%) Vitamin A: 64IU (1%) Vitamin C: 1mg (1%) Calcium: 17mg (2%) Iron: 0.2mg (1%)

© copyright: Vanjo Merano