Description
This Chinese Sweet and Sour Sauce recipe offers a balanced blend of tangy, sweet, and savory flavors, perfect for complementing your favorite stir-fries, grilled meats, or dipping snacks. Made with simple ingredients like ketchup, rice vinegar, and brown sugar, this quick and easy sauce is ready in just 12 minutes, adding a vibrant punch to any dish.
Ingredients
Scale
Sauce Base
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
Thickening Agent
- 1 tablespoon cornstarch
- 1/4 cup water
Flavor Enhancers
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon vegetable oil
Instructions
- Prepare the Sauce Mixture: In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce until fully combined to create the sweet and sour base.
- Make the Cornstarch Slurry: Dissolve the cornstarch in water to form a smooth slurry that will be used to thicken the sauce later.
- Sauté Aromatics: Heat vegetable oil in a small saucepan over medium heat. Add minced garlic, minced ginger, and red pepper flakes if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Pour the ketchup mixture into the saucepan and bring it to a gentle simmer. Let it cook for 2 to 3 minutes, stirring occasionally to blend the flavors.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and then slowly add it to the saucepan while stirring continuously. Cook the sauce for another 1 to 2 minutes until it thickens to a glossy consistency.
- Finish and Serve: Remove the saucepan from heat and allow the sauce to cool slightly before serving. Use it as a versatile condiment for fried dishes, grilled proteins, or as a dipping sauce.
Notes
- If you prefer a milder sauce, omit the crushed red pepper flakes.
- Adjust the sweetness or tanginess by varying the amount of brown sugar or rice vinegar to your taste.
- The sauce can be refrigerated in an airtight container for up to one week.
- Use gluten-free soy sauce to make this recipe gluten-free.
- For a thicker consistency, add a little more cornstarch slurry gradually.
