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sweet and sour sauce-1

Sweet And Sour Sauce

This classic Chinese-style sweet and sour sauce is tangy, sweet, and perfect for dipping, drizzling over stir-fries, or tossing with chicken, pork, or tofu. It comes together quickly with just a few pantry ingredients.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 persons
Course: Soup
Cuisine: Chinese
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 60 grams white sugar
  • 80 ml rice vinegar
  • 75 grams ketchup
  • 30 ml soy sauce
  • 120 ml water
  • 12 grams cornstarch
  • 30 ml cold water (to mix with cornstarch)
  • 30 ml pineapple juice (optional, for extra tang)

Equipment

  • 1 small saucepan
  • 1 whisk or spoon
  • 1 measuring cups
  • 1 measuring spoons

Method
 

  1. In a small saucepan, combine the sugar, rice vinegar, ketchup, soy sauce, and 120 ml water. Whisk until sugar is dissolved.
  2. Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.
  3. In a small bowl, mix the cornstarch with 30 ml cold water to make a smooth slurry.
  4. Slowly pour the cornstarch slurry into the simmering sauce while constantly stirring.
  5. Continue stirring as the sauce thickens and becomes glossy, about 1–2 minutes. If using, stir in pineapple juice for added flavor.
  6. Taste and adjust sugar or vinegar for a sweeter or tangier sauce.
  7. Remove from heat. Serve warm or allow to cool before storing.

Notes

Store cooled sauce in an airtight jar in the refrigerator for up to 1 week.
Best served with fried appetizers, chicken, pork, or tofu.
To make it spicier, add a pinch of red pepper flakes.
Stir before using if sauce separates.
Sauce thickens as it cools; add a splash of water if it gets too thick.