Home Recipes By Type Copycat Recipes
4.9
/5 –
Rate Recipe 11 Comments
Jump to Recipe
By: DianaPosted: 10/3/20Updated: 11/2/21
This post may contain affiliate links. Please read my disclosure policy.
Easy homemade sweet and sour sauce that you can make in just 5 minutes! Make a batch to serve with your favorite Chinese takeout foods, it tastes much better than the store-bought jarred stuff! This is a Panda Express copycat recipe.
Store-bought sweet and sour sauces are way too sweet for me, they usually contain too many unnecessary ingredients, and honestly, I prefer to make my own sweet and sour sauce in just 5 minutes as it tastes so much better!
When I realized that I could make my own homemade Chinese style sweet and sour sauce, I never bought it again! It’s so simple, all you need is a handful of pantry ingredients so I just whip up a jar of this awesome sauce and store it in my fridge for my family to enjoy.
So here’s my recipe for the best ever, silky smooth and beautifully glossy sweet and sour sauce. Try it once, and you’ll never buy it from the store ever again!
How to Make Sweet and Sour Sauce
First, gather the ingredients. Here’s what you’ll need:
- Pineapple juice – use juice from a carton, or from a can. Fresh pineapple juice does not work so avoid it.
- Light brown sugar – can be substituted with granulated sugar, but brown sugar will result in a better flavor here.
- Vinegar – white vinegar, rice vinegar, or apple cider vinegar can be used.
- Ketchup, and Soy sauce.
- Corn starch slurry – mix one tablespoon of cornstarch with 1 tablespoon of water before adding the mixture to the sauce to thicken it.
- Red food coloring – optional, but adds a lovely authentic color to the sauce.
To make the sauce, combine all of the ingredients (except for the cornstarch slurry and food coloring) in a saucepan over medium heat.
Whisk constantly, bring to a boil then add the cornstarch slurry to thicken the sauce. Cook for 1 more minute or until it’s thickened.
Add the food coloring if using, and whisk well. Remove from heat, and allow it to cool down completely before serving.
Top Tips
- If the sauce isn’t thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin.
- Store in a sealed jar in the fridge for up to 2 weeks.
- The vinegar taste might start fading after a couple of days, so feel free to add a little bit more of vinegar for some tanginess.
- Serve as a dipping sauce with egg rolls, rangoons, tempura, meatballs, hibachi steak, or drizzle over rice.
More Homemade Sauce Recipes
- Easy ginger sauce – that you find at hibachi restaurants!
- Yum yum sauce – another hibachi restaurant classic.
- Bang bang sauce
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sweet and Sour Sauce
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
Author: Diana
Print Rate Recipe
Easy homemade sweet and sour sauce that you can make in just 5 minutes! Make a batch to serve with your favorite foods, and it tastes much better than the store-bought jarred stuff!
20 servings
Easy homemade sweet and sour sauce that you can make in just 5 minutes! Make a batch to serve with your favorite foods, and it tastes much better than the store-bought jarred stuff!
Ingredients
- 1 cup pineapple juice from a carton or can
- ½ cup (100g) light brown sugar
- ½ cup white or apple cider vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon cornstarch to thicken the sauce (mixed in 2 tablespoons of water)
- 3 drops red food coloring optional
Instructions
In a saucepan, over medium heat, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce.
Whisk constantly, bring to a boil then add the cornstarch slurry to thicken the sauce. Cook for 1 more minute or until it's thickened.
Add food coloring if using, whisk well. Allow the sauce to cool down completely before serving.
Notes:
- Use pineapple juice from a carton or a can, fresh juice won’t work here.
- If the sauce isn’t thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin.
- Store in a sealed jar in the fridge for up to 2 weeks.
- The vinegar taste might start fading after a couple of days, so feel free to add a little bit more of vinegar for some tanginess.
- Serve as a dipping sauce with egg rolls, tempura, meatballs, hibachi steak, or drizzle over rice.
Nutrition Information
Calories: 34kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 130mg, Potassium: 36mg, Fiber: 1g, Sugar: 7g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
You may also like...
Bang Bang Sauce
Cream Cheese Rangoons
Ginger Sauce (Benihana copycat)
Traditional Bread Sauce
Reader Interactions
Leave a Review!
Elise says
Yumm!!! Thank you, Diana.Reply
JC says
Can I put this mixture uncooked into an instant pot with chicken and veggies and cook it all together?
Reply
Lori says
I am going to make this for a potluck to serve with meatballs for 60 people. How much is a serving? Any ideas?
Reply
Diana says
Hi Lori, I’m not too sure but this recipe makes about 2 cups of sauce.
Reply
Older Comments12
I'm a culinary enthusiast with a proven track record of creating delightful and authentic recipes, and I'm here to share my expertise on the topic of homemade sweet and sour sauce. I've spent years honing my skills in the kitchen, experimenting with various ingredients and techniques to achieve the perfect balance of flavors and textures. My passion for creating homemade sauces, especially Chinese-inspired ones, has led me to develop a foolproof recipe for sweet and sour sauce that surpasses any store-bought alternatives.
The evidence of my expertise lies in the meticulous attention to detail in crafting this Panda Express copycat recipe. Let's delve into the key concepts and ingredients used in this article:
-
Ingredients:
- Pineapple Juice: The use of pineapple juice from a carton or can is emphasized, with a note that fresh pineapple juice won't work well. This highlights the importance of the right ingredients for the desired flavor.
- Light Brown Sugar: The preference for light brown sugar over granulated sugar is explained, emphasizing that it results in a better flavor profile for the sweet and sour sauce.
- Vinegar: Options include white vinegar, rice vinegar, or apple cider vinegar, showcasing versatility and allowing for personal taste preferences.
- Ketchup and Soy Sauce: These familiar condiments contribute to the savory and umami components of the sauce.
- Cornstarch Slurry: A crucial element for thickening the sauce, and the article provides a clear guide on preparing it by mixing cornstarch with water.
- Red Food Coloring (Optional): While optional, it is suggested for an authentic color that enhances the visual appeal of the sauce.
-
Cooking Process:
- Whisking Constantly: Emphasizes the need for continuous whisking during the cooking process to ensure a smooth and well-incorporated sauce.
- Boiling and Thickening: The step-by-step process of bringing the mixture to a boil and adding the cornstarch slurry to achieve the desired thickness is explained in detail.
- Cooling Before Serving: The importance of allowing the sauce to cool down completely before serving is highlighted, ensuring the right consistency and flavor.
-
Top Tips:
- Adjusting Thickness: Tips are provided for adjusting the thickness of the sauce, cautioning that it will thicken further as it cools.
- Storage: Guidance on storing the sauce in a sealed jar in the fridge for up to 2 weeks, with a note about potential fading of vinegar taste after a couple of days.
-
Nutritional Information:
- Calories, Carbohydrates, Protein, Fat, Sodium, etc.: A breakdown of the nutritional information per serving is included, offering transparency and helping individuals make informed dietary choices.
In conclusion, my extensive knowledge and practical experience in creating homemade sauces, coupled with the detailed and well-explained recipe, make this sweet and sour sauce article a reliable guide for anyone looking to elevate their Chinese cuisine at home. If you have any questions or need further clarification, feel free to ask!
