Why You’ll Love This Recipe
I love how quick and simple this sauce is to make using ingredients I usually already have in my pantry. It’s perfect when I want to liven up leftovers, add flavor to stir-fries, or recreate that irresistible dipping sauce I get from my favorite Chinese restaurant. The balance of sweet ketchup and brown sugar with the sharpness of vinegar and umami from soy sauce makes it flavorful enough to elevate even the simplest dish.
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)
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 cup water
directions
I start by combining the ketchup, vinegar, brown sugar, and soy sauce in a small saucepan over medium heat. I whisk everything together until the mixture is smooth and starts to heat up.
In a separate small bowl, I make a slurry by mixing the cornstarch with water until fully dissolved. This step is key for getting that silky, glossy finish.
As the sauce comes to a simmer, I slowly pour in the cornstarch slurry while stirring constantly. I keep stirring for 2 to 3 minutes until the sauce thickens and takes on that perfect sticky, shiny texture.
Once it’s thickened, I remove the pan from heat and let the sauce cool slightly before serving or storing.
I use it right away as a dip for spring rolls, egg rolls, or fried tofu. It also makes a delicious glaze for chicken or pork and works beautifully as a stir-fry sauce over vegetables or rice.
Servings and timing
Servings: 6 (about 2 tablespoons each)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 80 kcal per serving
Variations
Sometimes I add a splash of pineapple juice for a tropical note, or a pinch of chili flakes when I want a little heat. For a deeper flavor, I’ve swapped brown sugar for honey or maple syrup. And when I want it thicker for glazing, I just simmer a bit longer or use slightly more cornstarch.
storage/reheating
I store the sauce in an airtight container in the fridge for up to a week. It thickens as it chills, so I usually reheat it gently on the stovetop or in the microwave with a splash of water to bring it back to the right consistency.
FAQs
Can I make this sauce ahead of time?
Yes, I often prepare it a day or two in advance and store it in the fridge. It tastes even better once the flavors meld.
Is rice vinegar the same as white vinegar?
Not quite, but I’ve used both with success. Rice vinegar is milder and slightly sweet, while white vinegar is sharper. Either works depending on what I have on hand.
How do I make it spicier?
I like to add chili flakes, sriracha, or a bit of minced fresh chili to give it a kick without changing the overall balance.
Can I freeze sweet and sour sauce?
Yes, I’ve frozen it in small containers or ice cube trays. It reheats well, though I sometimes whisk it briefly to restore the texture.
What can I use this sauce for?
It’s great for dipping egg rolls, potstickers, and fried tofu. I also drizzle it over stir-fried veggies, glaze grilled chicken or shrimp, or mix it into rice bowls for extra flavor.
Conclusion
This Chinese Sweet and Sour Sauce is one of those quick recipes I keep in my back pocket. It’s fast, flexible, and packed with flavor—just the thing to bring a takeout-style touch to my homemade meals. Whether I use it as a dip, drizzle, or stir-fry base, it always adds a bold, tangy finish that takes any dish up a notch.
Print
Chinese Sweet and Sour Sauce
- Total Time: 10 minutes
- Yield: 6 servings (about 2 tablespoons each)
- Diet: Vegan
Description
This homemade Chinese sweet and sour sauce is tangy, glossy, and perfectly balanced with vinegar, ketchup, and brown sugar—ideal for dipping, glazing, or stir-fry recipes.
Ingredients
1/2 cup ketchup
1/2 cup rice vinegar (or white vinegar)
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 cup water
Instructions
In a small saucepan over medium heat, combine ketchup, vinegar, brown sugar, and soy sauce. Whisk until smooth and heated through.
In a separate bowl, whisk together cornstarch and water to form a slurry.
Slowly pour the slurry into the saucepan while stirring continuously.
Simmer for 2–3 minutes until thickened and glossy.
Remove from heat and let cool slightly before serving. Use as a dip, glaze, or stir-fry sauce.
Notes
Add chili flakes or sriracha for a spicier version.
Swap brown sugar for honey or maple syrup for a natural sweetener.
For a tropical flavor, mix in 1–2 tablespoons of pineapple juice.
Sauce thickens as it cools—reheat with a splash of water to loosen.
Great for egg rolls, chicken, tofu, or veggie stir-fries.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce, Condiment
- Method: Simmer
- Cuisine: Chinese
