I LOVE sweet and sour sauce. Truly, I could happily eat it so much more often than I actually do. I love dipping crab cheese wontons and eggrolls into it. It tastes wonderful drizzled over leftover Chinese food or over our Vietnamese-inspired noodle bowls.
I have searched through grocery stores for a sweet and sour sauce that I love. No luck. Every sauce I have tried from the grocery store has either tasted too much like bell peppers, hasn’t been sweet enough, or had too much vinegar. Don’t get me wrong, I love vinegar as well, but I think sweet and sour sauce has to have that perfect balance of sweet and tangy. No grocery store sauce I have found has that.
Further, the commercial sweet and sour sauces usually have tons of ingredients or certain ingredients that I work to avoid, such as high fructose corn syrup. Not to mention, the restaurant sauces are full of dye and tons of sugar.
So what did I do? I looked up recipes and tried them. None of them achieved what I was seeking.
Then I started playing around. A little of this. A little of that. Using ingredients I normally keep on hand, I created the perfect blend of fruity, tangy and sweetness.
This recipe is easy to make, so let it simmer while you are cooking up some chicken, fish, or a noodle or rice bowl.
Comment below: How does this sauce compare to other sweet and sour sauces you have tried!
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