Kittencal's Restaurant-Style Chinese Sweet and Sour Sauce

"Finally a sauce you can make at home the tastes just the like the sauce that is served at your favorite Chinese restaurant! --- this is the sauce recipe that goes with my recipe#132546"
photo by Kjhoek photo by Kjhoek
photo by Kjhoek
photo by MrsNW1 photo by MrsNW1
Ready In:
2 cups


  • 12 cup ketchup
  • 1 teaspoon regular soy sauce
  • 13 cup white vinegar
  • 12 cup brown sugar, lightly packed
  • 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
  • 34 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
  • 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)


  • In a saucepan combine the first 5 ingredients until combined.
  • In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering).
  • Cool slightly and use immediately or refrigerate.

Questions & Replies

  1. Am I supposed to use this sauce for chicken or fish, or is this sauce used for only spring rolls?
  2. How long does it keep in fridge? Looks like a great recipe


  1. I hate you!! I will now need a gym membership to allow me to eat as much of this as I can LOL!! As a college kid I worked in a Chinese restaurant and have never been able to find the simple recipe that they all use, this is it! The only thing I think I will try when I make this again for the second day is 2 parts pineapple juice to 1 part water. THANK YOU!!!
  2. It turned out amazing
  3. It was fantastic!!! Easy and so good! I will tell all that THIS recipe is the bomb!
  4. I needed a homemade sweet and sour sauce to use in recipe #174747 and settled on this one. I started out by using a full cup of pineapple juice and cutting back on the white sugar by a few tablespoons and added a little powdered ginger, but otherwise kept everything the same, at first. When I mixed in the cornstarch, however, I added about a half cup additional water, and even then, the finished sauce was still too thick. The flavor was just what I wanted though, but next time I'm cutting the amount of cornstarch in half or so. I like a very tangy, moderately-sweet sauce with a medium body to it, this was a bit thicker than I prefer, but otherwise delicious.
  5. Can I use this with chicken, fish, or is it a sauce for spring rolls?



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