An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)


"After having to put up with the so-called 'sweet and sour sauce' that they serve in American Asian restaurants (theirs are only sweet), I got this recipe from a friend in Alaska when I was stationed up there years ago."
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15 m servings 84 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
  2. Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.


  • Cook's Notes:
  • Use a pot that allows room for the bubbling sauce, as it will burn skin in a pan that's too small when it bubbles and you're stirring.
  • Unlike the majority or American restaurants that I've been in, this is truly a sweet and sour flavor and is golden in color, as opposed to red.


Read all reviews 4
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The best sweet and sour sauce recipe that I have found!

This is really good! Just the right balance of sweet and sour. I use vegetable broth to make it vegetarian, but other than that, I don't change a thing. It's great as a sauce for fried tofu.

Made it as is. Maybe next time is all a little less sugar, but really good and went well with ground pork patties recipe I found here. I made meatballs and put them in the sauce. Delish!

I used 1/2 cup coconut palm sugar and it was a little tart. I loved it anyway and froze portions. Next time I'll try 3/4c. palm sugar and sambal oelek or sriracha to spice it up.

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