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Overhead flat lay of a bowl of glossy sweet and sour sauce on rustic white timber slats, with scattered sauce droplets, a gold spoon with sauce, a small decorative Chinese dish, and a fresh bunch of coriander in natural light.

4-Ingredient Chinese Sweet and Sour Sauce

This 4-Ingredient Chinese Sweet and Sour Sauce is glossy, sweet and tangy, made with simple pantry staples in under five minutes. Perfect for dipping spring rolls, drizzling over crispy chicken or adding to stir-fries, it’s a quick, reliable sauce you’ll use again and again.
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Prep Time:5 minutes
Course: Condiment
Cuisine: Chinese
Keyword: 4 ingredient sweet and sour sauce, Chinese dipping sauce, homemade sweet and sour sauce, sweet and sour dipping sauce, sweet and sour sauce
Servings: 1 cup
Author: Kate Brodhurst

Ingredients

CORNFLOUR MIX

  • 2 teaspoons cornflour
  • 1 tablespoon water
  • 2 tablespoons tomato sauce (or Ketchup)

SAUCE INGREDIENTS

  • ½ cup caster sugar
  • ¼ cup white vinegar
  • ¼ cup water

Instructions

MAKE THE CORNFLOUR MIX

  • In a small bowl, mix the cornflour with 1 tablespoon of water to form a smooth slurry. Whisk in the tomato sauce until well combined and set aside.

MAKE THE SAUCE

  • Place the caster sugar, white vinegar and water into a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar has fully dissolved.
  • Once boiling, quickly whisk in the cornflour mixture. Continue whisking until the sauce thickens and becomes glossy, then remove from the heat immediately.
  • Allow the sauce to cool to room temperature before serving or can be served hot or warm. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.