Sweet & sour sauce
- Adam Bush
Save recipe
Serves 4-6 (makes 350ml)
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.8 out of 5.51 ratingsRate
loading...
Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Battered sweet & sour chicken
A star rating of 4 out of 5.51 ratings
Sweet & sour aubergines
A star rating of 3.2 out of 5.5 ratings
Sweet & sour pork. This is a premium piece of content available to subscribed users.
A star rating of 4 out of 5.68 ratings
Test Kitchen tips for making sweet & sour sauce:
- Mixing the cornflour with a little cold water to make a smooth slurry before adding it to the pan ensures a smooth sauce, rather than tipping it in dry, which causes lumps.
- Taste and balance the sauce before you thicken it. If it tastes too sharp, stir in a little extra light brown soft sugar; if it is too sweet for you, add a splash more rice wine vinegar until it has a bright, rounded tang.
- The pineapple juice can be swapped for orange juice for a brighter note or apple juice for something milder, and the rice wine vinegar for apple cider vinegar for a fruitier edge. For a bit of heat, stir in a little sriracha or chilli flakes, or add grated ginger or a crushed garlic clove for extra depth.
- Spoon this sauce over crisp chicken, pork, prawns or tofu, or use it as a dip for spring rolls, wontons and dumplings. If you are adding it to a stir-fry, pour it in near the end so it coats everything without over-reducing.
Ingredients
Nutrition
Units:
MetricUS
- 200ml pineapple juice
- 100g light brown soft sugar
- 4 tbsp tomato ketchup
- 2 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp cornflour
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal105
-
fat0.1g
low
-
saturates0g
-
carbs26g
-
sugars23g
-
fibre0.1g
-
protein0.5g
-
salt0.9g
Ad
Method
-
step 1
Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
-
step 2
Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.
Adam Bush
Formerly Deputy Food Editor at Olive magazine, Adam is a chef, baker and food writer with a love of big, bold flavours. A professionally trained chef, he worked in various Michelin-starred kitchens, pubs and a bakery where he honed his sourdough skills, before moving into recipe writing. See more of Adam's recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.51 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...