Sweet And Sour Sauce Recipe

This Sweet and Sour Sauce recipe is the one you want when takeout’s not happening but the cravings still hit. It’s tangy, a little sweet, and comes together in like… 10 minutes? Uses stuff you probably already have, and yeah—it’s way better warm and homemade than anything in a plastic packet.

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Quick Summary

• Prep time: 2 mins
• Cook time: 6–8 mins
• Flavor: tangy, lightly sweet, just enough soy
• Great for: nugget dips, stir-fries, fridge life

Why I Like This Recipe

Honestly? I was just looking for something to dip frozen egg rolls into. Didn’t wanna open a bottle. Tossed this together while my air fryer ran and it ended up hitting way better than expected. Plus now I just keep a jar in the fridge. No regrets.

Ingredients

• ¾ cup white sugar
• ⅔ cup water
• ⅓ cup white vinegar
• ¼ cup soy sauce
• 2 Tbsp cornstarch
• 1 Tbsp ketchup

How To Make Sweet And Sour Sauce

1. Combine it all: Toss everything—yes, all of it—into a medium saucepan. No fancy order. Just dump and stir.
2. Heat things up: Bring it to a boil over medium heat. Keep stirring. It’ll look weird at first but just wait.
3. Let it thicken: After a couple minutes bubbling, it’ll start to thicken. That’s the cornstarch doing its thing. Stir a bit more till it gets glossy.
4. Cool it down: Take it off the heat. It thickens even more as it cools.
5. Use or store: Serve warm if you’re using right away. Otherwise let it cool and pour into a jar. Fridge lfe is solid for at least a week.

Tips for Success

• Stir constantly once it starts to boil. No one likes lumpy sauce.
• Use white vinegar—it’s the classic tang. Apple cider gives it a totally different vibe.
• Taste before storing. If it’s too tart, add a bit more sugar next time.
• Don’t skip the ketchup—it pulls it all together, weirdly.

Storage and Reheating

• Fridge: Sealed in a jar = good for 5–7 days.
• Microwave: Reheat in 10-second bursts, stir between.
• Stovetop: Low heat, small pan, stir it gently. That’s all it takes.

Frequently Asked Questions

• Can I use brown sugar instead?
  You can—it’ll taste a little richer. Different vibe, still good.
• What if I don’t have cornstarch?
  Arrowroot or tapioca starch can work. Flour… not ideal.
• Can I double the recipe?
  Yep. Just make sure your pot’s big enough. It bubbles up fast.
• Why is my sauce too runny?
  You probably didn’t simmer it long enough. Give it a minute more next time.
• Can I freeze it?
  Technically yes, but it gets weird when thawed. Better to make fresh.

Common Mistakes and How to Dodge Them

• Not stirring while boiling: That starch sinks fast. Stir or you’ll get globs.
• Using too much vinegar: Stick to the recipe the first time. It’s balanced as-is.
• Overcooking: If it gets too thick, it’s hard to fix. Pull it off heat once it coats a spoon.
• Swapping vinegar types randomly: White vinegar keeps it classic. Rice vinegar = sweeter. Balsamic? Just don’t.
• Forgetting to taste it: You might want a bit more tang or sweet, depending on your soy sauce brand. Taste, then store.

Nutrition Facts (Per Serving – ~1 tbsp)

• Calories: 45 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 270 mg
• Potassium: 25 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 0 g
• Sugars: 9 g
• Protein: 0.2 g