Sweet and sour sauce is a beloved classic in Asian-inspired cuisine, combining tangy vinegar with sweet sugar for a flavorful punch. Whether you’re using it for dipping crispy chicken, spring rolls, or drizzling over stir-fried veggies, this versatile sauce is a must-have in your recipe collection. Made with simple pantry ingredients, it’s ready in minutes!
Equipment:
- Small saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
Ingredients:
- ½ cup sugar
- ¼ cup rice vinegar (or apple cider vinegar)
- ¼ cup ketchup
- 3 tablespoons soy sauce
- 1 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
Instructions:
- Combine Base Ingredients:
- In a small saucepan, whisk together sugar, rice vinegar, ketchup, soy sauce, and 1 cup of water.
- Heat the Sauce:
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Thicken the Sauce:
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the saucepan, whisking constantly to avoid lumps.
- Simmer and Finish:
- Continue to cook the sauce for 1–2 minutes, stirring frequently, until it thickens to your desired consistency. Remove from heat and let it cool slightly.
- Serve:
- Use immediately as a dip or drizzle over your dish. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Tips:
- Add a pinch of chili flakes for a spicy kick.
- For a deeper flavor, substitute brown sugar for white sugar.
- Stir the sauce occasionally while cooling to prevent a film from forming on top.
This sweet and sour sauce is incredibly versatile and easy to prepare, making it a go-to recipe for quick meals or snacks. Its perfect blend of tangy and sweet will elevate everything from fried appetizers to grilled meats. Enjoy making this delicious sauce at home!
Sweet and Sour Sauce Recipe
This quick and easy sweet and sour sauce recipe brings the perfect balance of tangy and sweet flavors to your favorite dishes. Perfect for dipping or as a stir-fry sauce.
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
Ingredients
- ½ cup sugar
- ¼ cup rice vinegar or apple cider vinegar
- ¼ cup ketchup
- 3 tablespoons soy sauce
- 1 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water for slurry
Instructions
- Combine Base Ingredients:
- In a small saucepan, whisk together sugar, rice vinegar, ketchup, soy sauce, and 1 cup of water.
- Heat the Sauce:
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Thicken the Sauce:
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the saucepan, whisking constantly to avoid lumps.
- Simmer and Finish:
- Continue to cook the sauce for 1–2 minutes, stirring frequently, until it thickens to your desired consistency. Remove from heat and let it cool slightly.
- Serve:
- Use immediately as a dip or drizzle over your dish. Store leftovers in an airtight container in the refrigerator for up to 1 week.
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