Easy Sweet And Sour Sauce Recipe

I’ve tried a lot of store-bought sweet and sour sauces over the years, and they always fall short of what I want for family dinners. This isn’t that cloyingly sweet, artificially red sauce from the bottle; this homemade version has a deep red, glossy finish and a complex flavor from roasted red pepper and gochujang. This easy sweet and sour sauce recipe delivers that perfect balance of tangy and sweet with a unique, savory depth, making it the perfect family-friendly upgrade. It’s quick enough for a weeknight and a complete game-changer for your favorite dishes. Ditch the store-bought bottles forever.

Ingredients

• Roasted Red Pepper: 1 large (200g / 7 oz) jarred or freshly roasted.
  This provides the deep red color and smoky-sweet base for the sauce.
  For the best flavor, make sure to peel and deseed if roasting fresh.
• Apple Cider Vinegar: 60 ml (1/4 cup).
  Adds the crucial sour tang that balances the sweetness.
  White vinegar can be used as a substitute, but apple cider vinegar offers a slightly fruitier flavor.
• Granulated Sugar: 80 g (1/3 cup).
  The primary source of sweetness.
  Coconut sugar or honey can be used as healthier alternatives, though they may slightly alter the flavor profile.
• Ketchup: 60 ml (1/4 cup).
  Provides a savory tomato base and helps achieve the classic red hue.
  Choose a high-quality ketchup with lower sugar content for a healthier option.
• Soy Sauce: 30 ml (2 tablespoons).
  Adds a vital salty, umami depth.
  Use tamari or coconut aminos for a gluten-free alternative.
• Gochujang: 15 ml (1 tablespoon) Korean chili paste.
  This is the secret ingredient for a complex, spicy kick.
  Adjust amount or omit completely if serving to young children, or use sriracha as a swap for a similar heat.
• Aromatics: 2 cloves garlic, minced; 15 g (1 tablespoon) fresh ginger, grated.
  These aromatics are essential for building layers of flavor.
  Fresh is best here; do not substitute with dried powders.
• Water/Broth and Cornstarch Slurry: 120 ml (1/2 cup) water or vegetable broth and 15 g (1 tablespoon) cornstarch.
  Used to create the cornstarch slurry for thickening the sauce.
  Vegetable broth adds more flavor than water.
• Toasted Sesame Oil: 5 ml (1 teaspoon).
  Adds a nutty, finishing aroma and flavor.
  Be sure to use toasted sesame oil for maximum impact.
• Garnish: 5 g (1 teaspoon) toasted white sesame seeds; 1 green onion, thinly sliced.
  For presentation and a fresh bite.
  Garnish immediately before serving for best results.

Instructions

This easy sweet and sour sauce recipe transforms simple ingredients into a versatile, high-protein meal base. Making this easy sweet and sour sauce recipe is incredibly fast, especially if you have a powerful blender.

1. Prepare the Roasted Red Pepper. If starting with a fresh red pepper, roast it on high heat until the skin is fully charred; peel and deseed thoroughly. If using jarred, drain it completely to avoid excess moisture.
2. Blend the Sauce Base. In a blender, combine the red pepper, vinegar, sugar, ketchup, soy sauce, gochujang, garlic, ginger, and half of the water/broth. Blend until the mixture is completely smooth and uniform in color; this ensures a silky texture for your easy sweet and sour sauce recipe.
3. Heat and Thicken the Glaze. Pour the blended sauce into a small saucepan and bring it to a gentle simmer over medium heat, stirring often. Whisk together the remaining water/broth and cornstarch in a separate bowl to make a smooth slurry. Once simmering, slowly pour in the slurry while whisking constantly for 1-2 minutes until thick, glossy, and spoon-coating. If the sauce doesn’t thicken after 2 minutes, whisk a small amount of additional cornstarch into 1 tablespoon cold water and add it to the simmering sauce until it reaches the desired thickness.
4. Finish and Serve. Remove from heat and stir in the toasted sesame oil. Taste and adjust seasoning as necessary. Garnish generously with sesame seeds and green onions right before serving. This easy sweet and sour sauce recipe is ready for your family’s next meal.

How to Serve This Versatile Sweet and Sour Sauce

• As a Glaze: Brush onto baked or grilled chicken breasts or firm tofu.
• With Stir-fries: Toss with your favorite quick stir-fry ingredients like broccoli, bell peppers, and snap peas for a healthy dinner.
• Dipping Sauce: Perfect for crispy chicken tenders, shrimp skewers, or spring rolls.
• Noodle Bowl Topping: Drizzle over rice noodles and steamed vegetables for a quick meal prep solution.

Make-Ahead Tips and Storage

This easy sweet and sour sauce recipe is excellent for meal prep and makes weeknight dinners so much easier. Here’s how to store it properly for future use.

• Refrigerate: Store the cooled sauce in an airtight container for up to 5 days in the refrigerator. Reheat gently over low heat on the stovetop; add a splash of water if it becomes too thick when cold.
• Freeze: Pour cooled sauce into ice cube trays for individual portions. Once frozen, transfer the cubes to a freezer-safe bag for up to 3 months.

FAQs

Q: Is this easy sweet and sour sauce recipe spicy?

A: The gochujang gives this recipe a very mild, pleasant kick rather than high heat. Adjust the amount or remove it completely if you are serving young children. If you want more heat, you can increase the gochujang or add a pinch of cayenne pepper.

Q: How do I make this sauce gluten-free?

A: Use tamari instead of standard soy sauce. All other ingredients in this easy sweet and sour sauce recipe are naturally gluten-free. Just double-check the label on your ketchup and gochujang to ensure they don’t contain hidden wheat products.

Q: Why does my sauce have lumps?

A: Lumps are usually caused by adding cornstarch directly to hot liquid or not whisking enough. Make sure to create a smooth slurry first and whisk constantly while adding it to the simmering sauce. I usually whisk for a full 60 seconds after adding the slurry to ensure it’s fully incorporated before removing it from the heat.

Q: Can I use honey instead of sugar?

A: Yes, honey or maple syrup work well as natural alternatives to granulated sugar. Since honey and maple syrup tend to be sweeter than granulated sugar, start with slightly less (about 1/4 cup) and adjust to taste for a perfect balance.

Q: How thick should this sauce be?

A: This homemade easy sweet and sour sauce recipe should coat the back of a spoon, similar to a light glaze. Keep in mind that it will thicken further as it cools, so don’t let it get too thick on the stove. If it becomes too stiff in the fridge, simply add a tablespoon of water when reheating.

Conclusion

This easy sweet and sour sauce recipe proves that homemade always tastes better than store-bought options. It’s a healthy, time-saving upgrade for weeknight meals that your entire family will enjoy. Pin this easy sweet and sour sauce recipe for later to save it for your next family dinner!

Print