This is an easy-to-make sweet and sour sauce that mixes up quickly and cooks in minutes. Use it as a dipping sauce for cheese wontons or other savory foods.
Sweet and Sour Dipping Sauce
This sauce is delicious for dipping wontons, spring rolls, or egg rolls. It is easy to make and is ready in minutes.
Make the Sweet and Sour Sauce in One Pan
Mix the Ingredients
This sauce is made in one pan by combining the dry ingredients and then adding the wet ingredients. After it cooks for a short time, a cornstarch slurry is added to thicken the sauce.
Make a Slurry
A slurry is simply a 1:1 mixture of cornstarch and water (for example, 1 tablespoon each of cornstarch and water). If you have never combined the two, you might be surprised that this mixture can be hard to stir. Adding a little extra water can make all the difference and will not hurt the slurry. (I included the additional water in the recipe to make stirring easy.) To mix it in, whisk as you pour it. Keep whisking, and the slurry will thicken the sauce.
Tips:
- When mixing a slurry, add the water to the cornstarch because it dissolves the cornstarch easier.
- If you make the slurry ahead, stir it before pouring it into the sauce because the cornstarch can settle after sitting.
How this Sweet and Sour Sauce Gets its Red Color
This sweet and sour sauce gets its red color from ketchup. Although ketchup is not an ingredient I associate with Chinese food, it is the perfect ingredient for this sauce. It tints the sauce red and helps balance the sourness of the added vinegar. If desired, you can further enhance the red color by adding a few drops of red food coloring.
Storage of Sweet and Sour Sauce
Store leftover sauce in the refrigerator for up to a week. Set the sauce out before using it to let it come to room temperature, or heat it for a few seconds in the microwave to bring it to room temperature.
Cheese Wonton Recipe
Click here to link to a recipe for Baked Wonton Jalapeno Cups.
Other Chinese-Inspired Recipes You Might Like
- Chinese-Style Lemon Chicken
- Beef with Garlic Sauce
- Spicy Stir-Fry Green Beans
- Orange Chicken
- Chinese Almond Cookies
| Prep Time | 5 minutes |
| Cook Time | 3 minutes |
| Servings |
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- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup brown sugar, packed
- 1 cup canned pineapple juice
- 1/3 cup rice wine vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- red food coloring (optional)
Ingredients
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Add the cornstarch to a small bowl. Add the water and mix well to make a slurry. Set aside.
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Add the brown sugar to a medium-sized saucepan. Then add the pineapple juice, vinegar, ketchup, and soy sauce; mix well. Bring to a boil over medium heat. Stir the cornstarch slurry and pour it in slowly, whisking the whole time. Cook for 1-2 more minutes or until the sauce thickens.
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Stir in a few drops of red food coloring if desired.