Sweet and Sour Sauce I Recipe - Allrecipes.com
Sweet and Sour Sauce I Recipe
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Sweet and Sour Sauce I
A traditional sweet and sour sauce for meatballs, tempura, egg rolls, and more. See more
  • READY IN 12 mins

Sweet and Sour Sauce I

Recipe by  

"An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    2 mins
  • COOK

    10 mins

    12 mins


  1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2003

As the recipe is written, this is a good sauce. I did do a few things to doctor my version of the sauce which I think gave it more body and flavor. I used the recipe with these substitutions: 1/4 C of brown sugar and 1/2 C of white sugar instead of 3/4 C white sugar, 1/4 C of pineapple juice instead of water, 1/4 C of ketchup instead of the 1 tablespoon (trust me on this!), and I used 2 Tablespoons of flour dissolved into a little water. I added the flour/water mixture to the boiling (on low heat) mix of the other items. I thought these substitutions brought more body, flavor, and color.

Most Helpful Critical Review
Jul 23, 2003

This was okay but even with my modifications, still needs some work to perfect. Per previous reviews regards the excessiveness of the soy sauce, I reduced the amt to 2 TBLS but next time I'll reduce down to 1. I also added 1 TBLS of honey. Next time, I also reduce the vinegar to 1/8 cup and add 1/4 cup pineapple juice. I'm hoping this might taste closer to the sweet&sour sauces I am accustomed to.

Jul 13, 2003

This recipe was quite good. I was looking for something fast to serve with leftover takeout Chinese food as we had no more S/S packets. You will shorten cooking time considerably if you combine all ingredients *except* cornstarch, let come to a boil, spoon out about a 1/4 cup of the sauce into your measuring cup, mix in the cornstarch with it and then slowly add while mixing to the remainder of sauce in pan. It will take only 5-6 minutes to cook and it will thicken immediately.

Jan 25, 2004

I make this all the time and have passed the recipe around to many. I have followed all the suggestions left by others at different times and no matter what I have done to this recipe, it turns out great! We put chicken in it, or ground beef, or meatballs and serve it over rice. I have added veggies also. You can't go wrong. It is wonderful!

Aug 15, 2003

Great recipe. Kept amt. of soy sauce as written and just added about 1 TBSP of honey. Perfect for chicken tenders! :)

Jul 13, 2003

Thank you Linda! I have been searching hi and low for a s-n-s sauce that tastes much like something you would find in a chinese restaurant. perfect balance of sweet with sour. served this great sauce (that you can make as thick or thin as you like) over stir fried chicken and veggies on thin spaghetti. Tasted really close to Chicken Lo Mein!!!

Jan 25, 2004

I made this on a night that I tried to make my Grandmom's fried chicken fingers and ended up messing them up and they looked like the Chinese sweet & sour chiken strips...so I grabbed this in a matter of 2 minutes and turned them into the Chinese sweet & sour chicken. Anyway, I really liked this!! I thought it was fabulous and tasted just like the hot-pink kind from the Chinese take-outs.

Dec 07, 2003

Easy to make. Made this for a large party and had loads of requests for this recipe. I used this for store bought meatball cocktails.


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  • Calories
  • 43 kcal
  • 2%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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