Name: Sweet and Sour Sauce Recipe: Glossy & Tangy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ¾ cup sugar; ½ cup rice vinegar; ⅓ cup ketchup; ¼ cup water; 2 tbsp soy sauce; 1 tbsp cornstarch + 2 tbsp water

Introduction

Table of Contents

This is the iconic neon-red sweet and sour sauce you crave from Chinese takeout—but homemade, balanced, and ready in 10 minutes. Perfectly glossy, sweet-tangy, and clings to everything: chicken, shrimp, meatballs, or just a spoon at midnight. Presented in a small white ceramic bowl with a spoon dripping sauce, this Sweet and Sour Sauce offers that signature restaurant shine everyone recognizes instantly.

Ingredients

For the Sweet and Sour Sauce (makes ~1½ cups): • ¾ cup granulated sugar
• ½ cup rice vinegar (or apple cider vinegar)
• ⅓ cup ketchup
• ¼ cup water
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• Optional: ¼ cup pineapple juice (replace part of water for fruitier version)
• Optional: a few drops of red food coloring (for a classic takeout look)

For Serving: • Fried chicken, shrimp, pork, or meatballs + sesame seeds and green onions

Step-by-Step Process

Combine base ingredients
In a medium saucepan, whisk sugar, vinegar, ketchup, water, soy sauce, and pineapple juice (if using) until smooth.
Bring to a simmer
Place over medium heat. Stir occasionally until the sugar dissolves and the mixture just starts to bubble.
Thicken with a slurry
Stir the cornstarch + cold water slurry again (it settles), then pour it into the simmering sauce while stirring constantly.
Cook until glossy
Continue cooking 1–2 minutes until the sauce thickens and turns glossy and translucent. It should coat the back of a spoon.
Adjust
Taste—add a splash more vinegar if you want it tangier, or 1 tsp sugar if sweeter. Add food coloring now if desired.
Cool slightly
Sauce thickens more as it cools. It’s ready when it’s thick enough to cling but still pourable.
Serve or store
Toss with freshly fried protein while both are hot for maximum cling, or serve on the side.

Tips for Perfect Sweet and Sour Sauce

• Cornstarch slurry must be stirred right before adding—prevents lumps
• Use rice vinegar for authentic flavor—white vinegar is too harsh
• Make a double batch—it keeps forever and reheats perfectly
• Add slurry off heat if nervous—whisk in, then return to heat
• Pineapple juice version = Hawaiian sweet and sour (restaurant secret)
• Reheat gently on low with a splash of water—returns to perfect gloss

Variations and Customization

• Pineapple Sweet & Sour: replace water with pineapple juice + add tidbits
• Spicy Kick: add 1 tsp chili garlic sauce or sriracha
• Hong Kong Style: add 1 tbsp hoisin + ½ tsp five-spice
• Healthier Light: cut sugar to ½ cup + add extra vinegar
• Orange Chicken Style: add zest + ¼ cup orange juice
• Luxe Duck Sauce: blend in 2 tbsp apricot jam

Storage and Serving Tips

• Keeps 1 month in fridge in an airtight jar—flavor gets better after a week
• Freezes up to 6 months (perfect in ice-cube trays for quick use)
• Reheat gently on the stove or 20-sec microwave bursts with a splash of water
• Quick refresh: whisk vigorously while heating
• Store in a squeeze bottle for easy drizzling
• Perfect over rice, egg rolls, or as a dipping sauce

Nutritional Information

Based on 12 servings (2 tbsp each):

Calories: 70 kcal
Total Fat: 0g
Carbohydrates: 18g (Sugars 16g)
Sodium: 180mg

Conclusion

This sweet and sour sauce is pure Chinese-takeout nostalgia—glossy, clingy, and so much better than the packet stuff. Ten minutes on the stove and suddenly you’re the family chef who “makes it just like the restaurant.” Keep a jar in the fridge, and Friday night dinner (or midnight snack) is forever upgraded.