I love sharing my versions of a best sweet and sour sauce recipe that spark curiosity. I recently experimented with combining 1 cup granulated sugar, 1/2 cup white vinegar, and a touch of soy sauce with other carefully measured ingredients. The result is a lively blend of tang and sweetness that complements your favorite dishes perfectly.

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I’ve always been on the hunt for that one sauce that can take a meal from ordinary to unforgettable, and I truly believe I found it in this sweet n sour sauce recipe. When I discovered that combining 1 cup granulated sugar, 1/2 cup white vinegar, 1/2 cup water, 1/2 cup ketchup, 2 tablespoons soy sauce, and 1 tablespoon cornstarch (dissolved in 1 tablespoon water) could whip up a sauce so amazing, I was hooked.

There’s something so bold about the way the tangy vinegar meets the sweetness of the sugar and the ketchup, all while a hint of soy sauce adds that depth you rarely get from store-bought sauces. I’ve used this in loads of dishes, from egg rolls to rice, and even over a simple stir fry, and every time it surprised me with its punchy flavor.

Give it a try if you’re looking to spice up your meals with a twist on traditional homemade Chinese food.

Why I Like this Recipe

1. I really like this recipe because it’s super simple to make. I dont have to buy a bunch of fancy stuff – I mean, everything is stuff I already got at home which makes it super convenient.

2. I love how versatile this sauce is. I like dipping egg rolls or pouring it over rice, and it always gives my food that perfect sweet and sour kick.

3. I enjoy the balance of flavors in the sauce. It’s not too sweet or too sour, and that balance just makes my taste buds happy every time I use it.

4. I appreciate the fact that it’s quick to whip up and only takes a few steps. Even if I’m in a rush, I know I can count on this recipe to get a tasty sauce on the table fast.

Ingredients

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Granulated sugar provides carbohydrates and a sweet kick that balances the tangy flavor nicely.
White vinegar gives a tangy sour punch that really brings the sauce alive.
Ketchup adds a hint of tomato sweetness and a bit of fiber, making the mix richer.
Soy sauce contributes a salty umami taste that counteracts the sweetness in a pretty cool way.
Cornstarch, when dissolved and heated, thickens the sauce giving it a nice smooth texture.

Ingredient Quantities

1 cup granulated sugar

1/2 cup white vinegar

1/2 cup water

1/2 cup ketchup

2 tablespoons soy sauce

1 tablespoon cornstarch (dissolved in 1 tablespoon water)

How to Make this

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1. In a medium saucepan, mix together 1 cup granulated sugar, 1/2 cup white vinegar, 1/2 cup water, 1/2 cup ketchup, and 2 tablespoons soy sauce over medium heat.

2. Stir the mixture until the sugar dissolves completely and everything looks smooth.

3. Bring the sauce to a boil, stirring every now and then to prevent it from sticking.

4. While the sauce is heating, dissolve 1 tablespoon cornstarch in 1 tablespoon water in a small bowl.

5. Once the sauce is boiling, add the dissolved cornstarch slowly and keep stirring.

6. Reduce the heat and let the sauce simmer for about 1 to 2 minutes until it thickens nicely.

7. If it gets too thick you can add a splash more water to reach your preferred consistency.

8. Remove the saucepan from the heat and let the sauce cool before serving with your egg rolls, rice, or any dish you love.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon
5. Small bowl
6. Stove

This list should cover all the basic stuff you need to make the recipe. Enjoy cookin!

FAQ

Q: How long does it take to make the sauce?

A: It only takes about 10-15 minutes to whip up this sauce on the stovetop, so its pretty fast!

Q: Can I use a different vinegar?

A: Yeah, you can use apple cider vinegar if you dont like the white vinegar taste, but it might change the flavor a bit.

Q: What if I dont have ketchup?

A: If you dont have ketchup, you can try using tomato paste with a bit extra sugar and vinegar but it might need some extra tweaking.

Q: Do I need to dissolve the cornstarch?

A: Yes, it needs to be dissolved in water first to avoid any clumps and to help thicken the sauce evenly.

Q: How long can i keep it?

A: You can store it in an airtight container in the fridge for up to a week, just make sure to reheat it gently before use.

The Very Best Sweet & Sour Sauce Recipe Substitutions and Variations

Granulated sugar: You could use honey or even brown sugar instead. They might change the flavor a little bit, but it still works great.
White vinegar: If you don’t have white vinegar, apple cider vinegar is a good swap since it gives a milder tang.
Ketchup: You can mix tomato paste with a bit of water and a pinch of salt if you’re out of ketchup.
Soy sauce: Try using tamari or even coconut aminos if you prefer a slightly different flavor.

Pro Tips

1. Keep an eye on the heat while stirrin the sauce. Low and slow works best, since too high temp can mess up the consistency and burn some of the bits if you aren’t careful.

2. When you add the cornstarch-water mix, do it slow and steady and keep stirring. This helps avoid those lumps that can ruin the smoothness of your sauce.

3. If you notice the sauce getting too thick while it’s simmerin, toss in a splash of water until it looks just how you like it. This little trick saved me more than once.

4. Feel free to experiment a bit by droppin in a pinch of garlic powder or chili flakes. Just be cautious though, since a little goes a long way and you dont wanna overpower the basic flavors.

The Very Best Sweet & Sour Sauce Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon
5. Small bowl
6. Stove

This list should cover all the basic stuff you need to make the recipe. Enjoy cookin!

Ingredients

1 cup granulated sugar
1/2 cup white vinegar
1/2 cup water
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 tablespoon water)

Directions

In a medium saucepan, mix together 1 cup granulated sugar, 1/2 cup white vinegar, 1/2 cup water, 1/2 cup ketchup, and 2 tablespoons soy sauce over medium heat.
Stir the mixture until the sugar dissolves completely and everything looks smooth.
Bring the sauce to a boil, stirring every now and then to prevent it from sticking.
While the sauce is heating, dissolve 1 tablespoon cornstarch in 1 tablespoon water in a small bowl.
Once the sauce is boiling, add the dissolved cornstarch slowly and keep stirring.
Reduce the heat and let the sauce simmer for about 1 to 2 minutes until it thickens nicely.
If it gets too thick you can add a splash more water to reach your preferred consistency.
Remove the saucepan from the heat and let the sauce cool before serving with your egg rolls, rice, or any dish you love.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.