Chinese Sweet and Sour Sauce
A glossy, bright, tangy-sweet sauce made with ketchup, rice vinegar, pineapple juice and a cornstarch slurry. It comes together in 10 minutes and works for sweet and sour chicken or pork, shrimp, tofu, vegetable stir-fries, or as a dipping sauce.
- Prep
- 5 min
- Cook
- 6 min
- Wait
- 10 min
- Total
- 21 min
- Makes
- About 1¾ cups (420 ml) sauce, enough to coat 1 to 1½ lb (450–680 g) of protein
Steps
Before you start
- Measure everything before you turn on the heat; the sauce thickens in seconds once the slurry goes in.
- Use 100% pineapple juice (canned or carton), not pineapple-flavored drink, for the right sweetness.
- Use cornstarch, not flour, for a clear glossy finish. Stir the slurry right before adding it because the starch settles quickly.
- Taste at the end: ketchup brands vary in sweetness and salt, so you may want a small adjustment.
Mix the slurry
- In a small bowl, whisk the cornstarch with the cold water until completely smooth with no dry lumps.
- Set it next to the stove.
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Ready when: Milky, smooth liquid with no lumps at the bottom
Tip: Always use cold water; warm water makes the starch clump.
Combine the base
- In a 2-quart (2 L) saucepan, whisk together the ketchup, rice vinegar, sugar, pineapple juice, soy sauce, garlic and ginger.
- Whisk for 30 seconds so the ketchup breaks up into the liquid.
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Ready when: Mixture looks uniformly orange-red with no ketchup streaks
Simmer to dissolve
- Set the pan over medium heat and bring to a gentle simmer, whisking occasionally, 3 to 4 minutes.
- Keep simmering 2 more minutes so the garlic and ginger soften and the flavors meld.
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Ready when: Small bubbles break steadily across the surface and no sugar granules remain when you scrape the bottom with a spoon
Tip: Don't boil hard; vigorous boiling can reduce the sauce too much and make it taste harsh.
Thicken with slurry
- Reduce the heat to medium-low.
- Re-whisk the slurry (the starch will have settled), then pour it into the simmering sauce in a thin stream while whisking constantly.
- Increase to medium and cook 1 to 2 minutes, whisking, until thickened.
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Ready when: Sauce turns glossy and translucent and coats the back of a spoon; a finger drawn through it leaves a clean line
Tip: The starch must bubble for about 1 minute to lose any raw taste and reach full thickness.
Finish and taste
- Remove from the heat and stir in the sesame oil, if using.
- Taste: add up to 1 teaspoon more sugar if too sharp, or 1 teaspoon more rice vinegar if too sweet.
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Ready when: Balanced flavor, tangy first, then sweet
Tip: Add the sesame oil off the heat so its aroma stays fragrant.
Cool slightly
- Let the sauce rest off the heat for about 10 minutes.
- It thickens a little more as it cools.
- If it becomes too thick, whisk in 1 to 2 tablespoons water.
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Ready when: Pourable but syrupy, like warm honey
Tip: For stir-fries, toss cooked protein and vegetables with the warm sauce in the pan for 30 to 60 seconds.
Good to know
Tips
- For a thicker sauce for dipping, use 2½ tablespoons cornstarch; for a thinner glaze, use 1½ tablespoons.
- Add ½ cup (about 80 g) diced bell pepper and pineapple chunks during the last 2 minutes of simmering for a classic restaurant-style version.
- Add a pinch of chili flakes or 1 teaspoon chili garlic sauce for gentle heat.
- For crispy fried foods, serve the sauce on the side or toss just before serving so the coating stays crunchy.
Make ahead
"Make the sauce up to 5 days ahead and refrigerate in a sealed jar. Rewarm gently over low heat, adding a splash of water if it has tightened."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: up to 1 week in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat in a saucepan over low heat, whisking, with a splash of water if needed. Cornstarch sauces can thin slightly after freezing, so re-thicken with a teaspoon of slurry if needed."
Substitutions
- unseasoned rice vinegar → apple cider vinegar or white distilled vinegar. Slightly sharper; use the same amount, or reduce to 6 tablespoons (90 ml) with white vinegar.
- 100% pineapple juice → orange juice. Gives a more citrusy flavor; same amount.
- granulated sugar → packed light brown sugar. Adds a mild molasses note and a deeper color; same weight.
- light soy sauce → tamari. Makes the sauce gluten-free if your ketchup is also gluten-free.