This Sweet and Sour Sauce will be your go-to sauce. Tastes just like the sauce you love, but made at home and in only 5 minutes!
You are going to love this Sweet and Sour Sauce recipe! It is the perfect balance of tangy, sweet, and savory. It’s made with simple pantry staples you likely already have in your kitchen and comes together in only 5 minutes.
This Sweet and Sour Sauce is definitely works beautifully with all your favorite Chinese takeout meals. If you like sweet and sour sauce then you will also love my Sweet and Sour Chicken, Sweet and Sour Meatballs, and Sweet and Sour Pork.
Table of Contents
Recipe Ingredients
- Ketchup: Adds a tangy and slightly sweet base, providing a smooth, thick texture essential for the sauce.
- Sriracha: Offers a spicy kick to the sauce and you can adjust based on your preference.
- Worcestershire Sauce: Adds a bold savory flavor to the sauce.
See the recipe card for full information on ingredients and quantities.
Variations
- Adjusting Spice Level: You may notice that there are both Sriracha and red chili flakes in this recipe. If you love the heat, you can easily add more of each. If you prefer a milder heat, reduce the amount of red pepper and Sriracha.
- Worcestershire Sauce Alternative: If you don’t have Worcestershire sauce, you can easily substitute it with soy sauce. For a gluten-free alternative, use coconut aminos or even tamari. Use the same quantity to maintain the balance of flavors.
How to Make Sweet and Sour Sauce
Step 1: In a medium-size mixing bowl (or a 2 c. measuring cup), whisk together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes. Set aside.
To Use Over Marinade/ Vegetables
Step 1: Whisk the cornstarch into the sauce and pour over the meat, add the chopped vegetables, and stir to coat.
Step 2: Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.
To Use as a Dip
Step 1: To use as a dip, boil the ingredients except for the cornstarch. Once boiling, make a cornstarch slurry (cornstarch mixed with 1 tsp water) and add it. Then stir to thicken.
To Use as a Marinade
Step 1: Simply omit the cornstarch. Place the remaining sauce ingredients in a container and mix together, then add the meat and let it marinate in the fridge.
Expert Tips
- Thickening the Sauce: To thicken the sauce, mix 1 tsp water and 1 tsp cornstarch in a separate bowl to create a cornstarch slurry. Once smooth, pour the mixture into the sauce and mix. Repeat until you get your desired consistency.
- Enhancing Color: You may notice that your homemade sweet and sour sauce isn’t as vibrant as the sauces you find at restaurants or grocery stores. That’s because many places add red food coloring to the sauce. If you really want to get that vibrant red, then add a couple of drops of red food coloring to the sauce.
FAQs
Rice vinegar is preferred for its mild flavor, but you can also use apple cider vinegar or white vinegar. Adjust the amount to achieve the desired tanginess.
Yes, you can easily double the recipe for larger quantities. Just ensure to maintain the ratios of the ingredients to keep the balance of flavors intact.
Storage Info
STORE Sweet and Sour Sauce in an airtight container in the refrigerator for up to 2-3 weeks. You can also FREEZE the sauce for up to 3 months.
To REHEAT, thaw the frozen sauce in the refrigerator overnight if needed, then warm it on the stovetop over medium heat or in the microwave in 30-second intervals, stirring occasionally until heated through.
If, after storing, this sauce isn’t quite as tangy as normal, simply add more vinegar. Start by adding only ¼ tsp and adjust from there. If you accidentally add too much, counter the tangy flavor by adding sugar.
Sweet and Sour Sauce Recipe
Ingredients
- 1/2 c ketchup
- 3 tbsp brown sugar
- 1 tsp Sriracha
- 1 tsp Worcestershire sauce
- 3 tbsp rice vinegar
- ¾ c chicken stock
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 dash red pepper flakes
- 1 tsp cornstarch
Instructions
- In a medium-size mixing bowl (or a 2 c. measuring cup), whisk together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes. Set aside.
To Use Over Meat/Vegetables
- Whisk the cornstarch into the sauce and pour over the meat, add the chopped vegetables, and stir to coat.
- Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.
To Use as a Dip
- To use as a dip, boil the ingredients except for the cornstarch. Once boiling, make a cornstarch slurry (cornstarch mixed with 1 tsp water) and add it. Then stir to thicken.
To Use as a Marinade
- Simply omit the cornstarch. Place the remaining sauce ingredients in a container and mix together, then add the meat and let it marinate in the fridge.
This sauce came out smooth and tangy, and we ended up putting it on everything.