This Sweet & Sour Sauce recipe has developed over the years, by removing and adding things to the point that we always make it the same way every time because it’s just so, so good! We’ve tried more and less sugar and vinegar, different additions, different thickeners, and this resulting recipe is just the best. We actually prefer to make sweet and sour chicken or pork at home, with white or fried rice (I’ll eventually add that recipe too) instead of getting take-out, as this recipe has a lot more flavour, a lot better flavour (and we usually love sweet and sour take out!) , and it’s a lot cheaper.
It’s really easy to make sweet and sour chicken or pork, because the Sweet & Sour Sauce carries all the flavour, the chicken only needs to be simply breaded and fried to absorb the sauce. I like to use 1 cup of flour with 1 tbsp cornstarch and 1 tsp baking powder (double/triple as needed), dip diced bits of chicken or pork into the flour, then into a bowl of milk or water, then back into the flour. Shake off and set on a plate until you have enough to fill a frying pan. Use your preferred oil (we’re using peanut oil these days, it’s cheaper than olive), add enough to fill the pan about 1/2″ deep.
Heat on medium/medium high heat, and gently drop the coated meat into the oil, leaving room between each so they don’t stick. Fry until browned on one side, then use a fork to flip each and brown on the other side. Be careful not to overcook, it only takes a few minutes on each side. Cook until chicken is at an internal temperature of 170f, pork 145f. Remove, drain on paper towels. To serve, you can either place all the cooked meat into a bowl and pour the sauce over, gently mixing to coat, or you can pour the sauce over the served chicken on each plate (or allow individuals to serve themselves).
Sweet and Sour Sauce: A Tangy Classic with a Tasty History
Sweet and sour sauce is a beloved condiment that bridges the gap between tangy and sweet flavors, making it a versatile addition to countless dishes. Originating in ancient China, this sauce has a rich history dating back to the Tang Dynasty, where early versions were crafted using vinegar and honey. Over time, the recipe evolved, gaining popularity in various regional cuisines before making its way into Western dishes. Today, sweet and sour sauce is a staple in kitchens worldwide, known for its vibrant flavor and ability to elevate dishes like crispy chicken, stir-fried vegetables, and even as a dipping sauce for spring rolls.
Making homemade sweet and sour sauce is surprisingly simple and rewarding, allowing you to adjust the flavors to your liking. This recipe combines pantry staples like ketchup, vinegar, sugar, and soy sauce for an authentic taste that rivals restaurant versions. Whether you’re recreating a favorite takeout dish or experimenting with your own culinary creations, this homemade sauce offers a perfect balance of sweet and tangy notes, with a touch of umami for depth. Plus, it’s free of preservatives and artificial additives, making it a wholesome and flavorful option for your next meal.
Sweet & Sour Sauce
Ingredients
- 1 cups water
- 1 cup white sugar granulated
- 1 cup ketchup
- ½ bell pepper red, yellow, or orange, cut into ½-1" chunks
- 1 can pineapple tidbits 20oz, with juice (do not drain)
- ⅔ cup distilled white vinegar
- 2 tbsp soy sauce
- 1 tbsp worchestershire sauce
- ¼ tsp sriracha sauce recommended but optional
Thickener
- 3 tbsp cornstarch
- ½ cup water
Instructions
- In a medium sauce pan, whisk together 1 cups water, 1 cup white sugar, 1 cup ketchup, ½ bell pepper, 1 can pineapple tidbits, ⅔ cup distilled white vinegar, 2 tbsp soy sauce, 1 tbsp worchestershire sauce, and ¼ tsp sriracha sauce.
- Over medium heat, bring to a simmer and cook for 5-10 minutes, stirring frequently.
- To thicken, increase heat to a bring sauce up to a boil. Place 3 tbsp cornstarch in small bowl and add ½ cup water, stirring with a fork until all clumps are gone and pour into sauce. Immediately turn heat to low and stir sauce until cornstarch is completely incorporated, about 1 minute.
- Remove from heat and allow to cool 10 or more minutes before using or serving.
- To store, allow to cool completely and pour into a storage container with lid or cover with plastic wrap. Use within 3 days or freeze to use within 8 weeks.
Notes
Nutrition
Authentic Recipes
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