Restaurant Style Sweet and Sour Sauce

Name: Restaurant Style Sweet and Sour Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1/2 cup pineapple juice; 1/3 cup rice vinegar or white vinegar; 1/3 cup ketchup; 1/2 cup granulated sugar; 1 tablespoon soy sauce; 2 tablespoons cornstarch; 2 tablespoons water

Isabella

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Restaurant Style Sweet and Sour Sauce a tangy and vibrant sweet and sour sauce that perfectly balances sweetness and acidity, ideal for dipping, stir-fries, or drizzling over your favorite dishes. This homemade version brings restaurant-quality flavor to your table in just 15 minutes!

Why You’ll Love This Recipe

I love how easy and quick this sauce is to make, using simple pantry staples. It’s versatile, making it a perfect addition to dishes like chicken, pork, or tofu. The balance of sweet and tangy flavors is delightful and customizable to suit personal tastes. Plus, it’s preservative-free, unlike store-bought versions!

Ingredients

1/2 cup pineapple juice

1/3 cup rice vinegar or white vinegar

1/2 cup granulated sugar

1/3 cup ketchup

1 tablespoon soy sauce

2 tablespoons cornstarch

2 tablespoons water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce until well combined.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

In a small bowl, mix the cornstarch and water to create a slurry.

Gradually whisk the cornstarch slurry into the saucepan, stirring constantly to prevent lumps.

Continue cooking for 2-3 minutes, or until the sauce thickens to your desired consistency.

Remove the sauce from heat and let it cool slightly before serving. Use as a dip, glaze, or stir-fry sauce.

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 60 kcal per serving

Variations

Add Heat: Stir in a pinch of red chili flakes or sriracha for a spicy kick.

Citrusy Twist: Replace pineapple juice with orange juice for a zesty flavor.

Low-Sugar Option: Use a sugar substitute or honey instead of granulated sugar.

Gluten-Free: Swap regular soy sauce for tamari or a gluten-free soy sauce.

Fruit Chunks: Add small chunks of pineapple or bell peppers for texture and added flavor.

Storage/Reheating

To store, place the cooled sweet and sour sauce in an airtight container and refrigerate for up to 1 week. Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through. If the sauce becomes too thick after refrigerating, I add a splash of water to loosen it.

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FAQs

How do I make the sauce thicker?

To thicken the sauce further, I whisk in an additional cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) and cook until it reaches the desired consistency.

Can I freeze sweet and sour sauce?

Yes, I freeze this sauce in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat gently before use.

Can I use this sauce for stir-fry?

Absolutely! This sauce is excellent for stir-fry dishes. I toss it with cooked vegetables and protein just before serving.

What can I substitute for pineapple juice?

If I don’t have pineapple juice, I use orange juice or apple juice as alternatives. They provide a similar sweetness and acidity.

Is this sauce vegan?

Yes, this sweet and sour sauce is naturally vegan, provided the soy sauce used is vegan-certified.

Conclusion

This restaurant-style sweet and sour sauce is a must-have recipe for any home cook. It’s quick, flavorful, and versatile, making it a staple in my kitchen. Whether I use it as a dip, glaze, or sauce for stir-fry, it never fails to elevate my meals. Give it a try, and let it become your go-to homemade sauce.

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