Homemade Chinese Sweet and Sour Sauce

Don’t you hate it when you order Chinese takeout, and they don’t give you enough sweet and sour sauce? That frustrating moment when your last egg roll has nothing to dip in? Problem solved forever! With this simple recipe, you’ll never run out of this delicious dipping sauce again.

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Why Make Sweet and Sour Sauce at Home?

While sweet and sour chicken and shrimp are staples on virtually every Chinese restaurant menu in America, here’s a surprising fact: you won’t find these bright red dishes in China. This sweet and sour sauce is actually an American creation inspired by authentic Chinese cooking techniques that balance sweet and sour flavors.

But that doesn’t make it any less delicious! This homemade version:

• Takes just 10 minutes to prepare
• Contains no artificial colors or preservatives
• Costs a fraction of store-bought versions
• Can be customized to your taste preferences
• Makes enough for multiple meals

What Makes This Recipe Special

Unlike store-bought versions with high fructose corn syrup and red dye, this homemade sweet and sour sauce relies on simple ingredients that create a perfect balance of flavors. It’s slightly less vibrant in color than the restaurant packets (since we skip the artificial dyes), but the taste is superior in every way.

What is Chinese sweet and sour sauce made of?

Sweet and sour sauce is made with simple ingredients you may already have in your pantry. Here’s a list of what you need:

• White vinegar – Provides the essential “sour” component
• Water – Dilutes the intense flavors to create the perfect balance
• Sugar – Delivers the signature sweetness that balances the acidity
• Salt – Enhances all the other flavors
• MSG (optional) – Adds that restaurant-quality umami flavor
• Tabasco – Contributes a subtle heat that balances the sweetness
• Cornstarch – Thickens the sauce to the perfect consistency
• sauce – Adds depth and complex umami notes
• White Pepper – Provides a mild, aromatic spice
• Ketchup – Creates body and color, and balances the flavors

How to Make Sweet and Sour Sauce

It’s easy to make sweet and sour sauce. Here are the recipe steps:

1. In a medium saucepan, add white vinegar, water, sugar, salt, MSG, and Tabasco.
2. Cook over medium heat until heated through.
3. Mix cornstarch with water and add the mixture to the saucepan while stirring constantly.
4. Add Worcestershire sauce and a dash of white pepper. Stir to combine.
5. Cook until it is bubbly and thick.
6. Remove the pan from the stove and stir in the ketchup.

Tips for making Chinese Sweet and Sour Sauce

Don’t expect your sauce to turn out bright red. The source of the color of Chinese red sauce is a dye—there is just no getting around that fact. Sure, you can use more natural dyes, such as grenadine, but a less vibrant color will not affect the taste.

Be careful while cooking. Control the sauce’s temperature as it simmers. Sugar can burn easily and give you a nasty burn if it gets on your skin. Also, avoid smelling the vinegar fumes, which can cause coughing fits.

What to serve Chinese sweet and sour Sauce with

Sweet and Sour Chicken and Sweet and Sour Shrimp are two classic American-style Chinese take-out dishes that immediately come to mind, but there are many others.

Many people like to dip their food in the sauce. Eggrolls, dumplings, fried wontons, chicken nuggets, and even samosas taste better when dunked in sweet and sour sauce.

For a deliciously crispy and healthy side dish that even your kids will love, try lightly coating broccoli or cauliflower with sweet and sour sauce and then cooking in the air fryer at 400 degrees for 8 to 9 minutes. 

Storage and Shelf Life

Store your homemade sweet and sour sauce in an airtight container in the refrigerator. Unlike commercial versions filled with preservatives, this homemade version will stay fresh for up to two weeks when properly stored.

Always give it a good stir before using, as some separation is natural with homemade sauces. If it thickens too much during refrigeration, simply whisk in a small amount of water when reheating.

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For more great Chinese restaurant recipes check out The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.

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