Name: Chinese Sweet and Sour Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1/2 cup ketchup; 1/2 cup rice vinegar (or white vinegar); 1/2 cup brown sugar; 1/4 cup pineapple juice (optional); 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons water

Jump to Recipe·Leave a Review

This Chinese Sweet and Sour Sauce is the perfect balance of tangy, sweet, and savory. I love how quickly it comes together with pantry staples and how versatile it is for dipping, glazing, or drizzling over my favorite Asian dishes. Whether I’m tossing it with crispy chicken, using it as a dip for spring rolls, or spooning it over stir-fried veggies, this sauce never fails to bring a bold, nostalgic flavor to the table.

Why You’ll Love This Recipe

Fast and fuss-free: I can make it in under 10 minutes with minimal cleanup.
Pantry-friendly: I usually have all the ingredients on hand.
Customizable: I adjust the sweetness, tanginess, or thickness to suit my dish.
Versatile use: It’s great as a dip, glaze, or stir-fry sauce.
Make-ahead friendly: I store it in the fridge for quick meals all week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup ketchup
1/2 cup rice vinegar (or white vinegar)
1/2 cup brown sugar
1/4 cup pineapple juice (optional, for extra flavor)
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water

directions

Combine Ingredients:
I mix the ketchup, vinegar, brown sugar, pineapple juice (if I’m using it), and soy sauce in a small saucepan.
Cook the Sauce:
I bring the mixture to a gentle boil over medium heat, stirring constantly to make sure the sugar dissolves.
Thicken the Sauce:
In a separate bowl, I stir the cornstarch and water together to form a slurry. Then I slowly pour it into the hot sauce while stirring.
Simmer and Finish:
I let the sauce simmer for 2 to 3 minutes until it thickens to the consistency I like.
Serve or Store:
Once it’s done, I use it immediately or let it cool and store it in the fridge for up to a week.

Servings and timing

Servings: Makes about 1½ cups
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Tangier twist: I add a splash more vinegar if I want the sauce to lean sharper.
Thicker glaze: A little more cornstarch slurry gives me that perfect sticky texture.
Spiced up: Sometimes I sauté a bit of garlic or ginger before adding the sauce ingredients.
Fruitier: I love using pineapple juice—it gives the sauce a tropical lift.

storage/reheating

I store the sauce in a glass jar or airtight container in the refrigerator for up to 7 days. When I need it again, I reheat it gently on the stovetop or in the microwave, adding a splash of water if it’s too thick.

FAQs

Can I freeze sweet and sour sauce?

Yes, I freeze it in a sealed container for up to 2 months. I let it thaw in the fridge and reheat it slowly before using.

What dishes work best with this sauce?

I use it for dipping egg rolls, glazing meatballs, tossing with crispy tofu, or pouring over stir-fried veggies and chicken.

Is pineapple juice necessary?

Not at all, but I think it adds a delicious fruity note. I’ve made it plenty of times without and it’s still amazing.

Can I make it spicy?

Absolutely. I stir in a pinch of red pepper flakes or a dash of chili sauce if I want to give it some heat.

How do I fix sauce that’s too runny?

I whisk together another teaspoon of cornstarch with a tablespoon of water, then add it gradually to the simmering sauce until it thickens.

Conclusion

This Chinese Sweet and Sour Sauce is a quick, simple way to bring bold flavor to my meals. Whether I’m making a takeout-style dinner at home or need a quick dipping sauce, I know I can rely on this recipe every time. It’s my go-to for everything from weeknight stir-fries to party platters—and it always delivers.