This easy sweet and sour sauce strikes a perfect balance of tangy vinegar, rich tomato, and a touch of sweetness. It comes together quickly, is silky smooth, and is ideal for dipping crispy wontons, glazing chicken, or tossing with stir-fried vegetables.
A glossy, slightly tangy sweet and sour sauce often gives Chinese takeout its memorable finish. This simple, homemade version draws on the classic pairing of sugar and vinegar but adds tomato paste and soy sauce for deeper color and savory depth. It uses just a handful of pantry staples and takes only minutes to make.
Because it’s homemade, you can easily tweak the sweetness and acidity to suit the dish you’re serving. It’s especially useful on busy weeknights — the whole recipe comes together in under 15 minutes.
Table of Contents
- For Fried Wonton Strips
- Ingredient Notes and Substitutions
- How to Make Sweet and Sour Sauce
- Recommended Tools
- Serving Suggestions
- Frequently Asked Questions
- Chinese Sweet and Sour Sauce Recipe
This sauce works as a dip, a glaze, or a stir-fry finishing sauce. Use it to dress crispy appetizers, coat protein, or add a bright sweet-tart note to rice and noodles.
Tip From Kevin
For Fried Wonton Strips
- 1 package wonton wrappers
- Vegetable, canola, or peanut oil for frying
- Cut wrappers into strips about 3/4-inch wide.
- Heat about 1 inch of oil in a deep skillet or Dutch oven to 350–360°F.
- Fry in batches, spreading strips so they don’t stick. Remove when golden brown.
- Drain on paper towel-lined plates and serve with the sauce.
Ingredient Notes and Substitutions
(See the recipe card below for exact quantities)
- Tomato paste: Gives the sauce its classic red color and concentrated savory flavor. Cook it briefly in oil to remove any raw taste.
- White vinegar: Provides bright acidity. Adjust to taste if you prefer a tarter or milder sauce.
- Sugar: Balances the vinegar. Granulated sugar works well; substitute honey for a deeper, more complex sweetness if desired.
- Soy sauce: Adds salt and umami so the sauce isn’t cloyingly sweet.
- Cornstarch: Thickens the sauce to a glossy finish that clings to food.
How to Make Sweet and Sour Sauce
- Make the slurry. Whisk cornstarch into cold water in a small bowl and set aside.
- Cook the tomato base. Heat oil in a small saucepan, whisk in the tomato paste, and cook a few minutes to deepen the flavor.
- Add flavorings. Stir in sugar, vinegar, and soy sauce. Simmer briefly until the sugar dissolves.
- Thicken the sauce. Whisk the cornstarch slurry, then slowly add it to the pan while stirring. Simmer 2–3 minutes until glossy and thick enough to coat a spoon.
- Adjust to taste. Add more vinegar for tang or a little extra sugar for sweetness. If the sauce becomes too thick, whisk in a tablespoon of water at a time until it reaches your preferred consistency.
Recommended Tools
- Whisk: Helps blend tomato paste smoothly into the oil and liquids.
- Immersion blender (optional): Use this for an ultra-silky finish or to remove any lumps if the sauce separates.
Serving Suggestions
- Dip for appetizers: Ideal with spring rolls, crab rangoon, or fried wonton strips.
- Glaze: Brush on Chinese BBQ pork (char siu), grilled chicken, or shrimp in the last few minutes of cooking.
- Stir-fry sauce: Toss with crispy chicken, pork, or tofu in a stir-fry. It also works wonderfully in homemade sweet and sour chicken.
- Finish for rice or noodles: Drizzle over steamed jasmine rice or mix into lo mein for a bright, sweet-tart boost.
Frequently Asked Questions
Yes. Store the sauce in a jar or airtight container in the refrigerator for up to one week. It’s fine cold, or gently warm it on the stovetop or in the microwave before serving.
Too much cornstarch or simmering too long can make the sauce overly thick. Whisk in warm water a teaspoon at a time until you reach the desired consistency, then keep the sauce warm on low heat while stirring gently.
Yes. Add red pepper flakes or a drizzle of chili oil for heat. The sauce also tastes great without spice.
Whisk the cornstarch slurry thoroughly and add it slowly while stirring constantly. If lumps remain or oil separates, blend briefly with an immersion blender for a silky finish.
Chinese Sweet and Sour Sauce
Ingredients
- 1/2 cup cold water
- 4 1/2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1/4 cup tomato paste
- 1/2 cup sugar
- 1/2 cup white vinegar
- 2 tablespoons soy sauce
Instructions
- In a small bowl, whisk together the cornstarch and cold water to make a slurry. Set aside.
- In a small saucepan over medium heat, warm the oil and whisk in the tomato paste. Cook on low for 3–4 minutes to develop flavor.
- Add the sugar, vinegar, and soy sauce. Whisk to combine and cook another 3 minutes until the sugar dissolves.
- Stir the cornstarch slurry and slowly whisk it into the saucepan. Cook another 2–3 minutes until the sauce thickens and turns glossy. If you prefer a thinner sauce, add a tablespoon of water at a time. Adjust with more vinegar for tang or a tablespoon of sugar for extra sweetness.
Notes
- If oil separates or lumps form, blend briefly with an immersion blender to smooth the sauce.
- Nutrition estimates are based on a 1/4 cup serving; the recipe yields about 2 cups total.
Fried Wonton Strips
– 1 package wonton wrappers
– Vegetable, canola, or peanut oil
Cut wrappers into 3/4-inch strips. Heat 1 inch of oil to 350–360°F in a deep skillet or Dutch oven. Fry in batches until golden, then drain on paper towels.
Nutrition
Carbohydrates: 15 g |
Protein: 1 g |
Fat: 0.1 g |
Sodium: 317 mg |
Sugar: 14 g
The nutrition information is an estimate and should not replace professional dietary advice.
