Quick Homemade Sweet and Sour Dipping Sauce Recipe

This homemade sweet and sour dipping sauce is a quick, reliable recipe that pairs perfectly with spring rolls, crispy chicken balls, wontons and other appetisers. It balances sweet and tangy notes, uses common pantry staples, and takes just minutes to prepare. If you need a simple dipping sauce that clings to fried or baked bites, this is an ideal go-to.

A spoonful of sweet and sour dipping sauce being lifted from a small bowl.

I’ve relied on this quick and easy sweet and sour dipping sauce for years. There are no exotic ingredients: ketchup, sugar, vinegar, a splash of Shaoxing wine (or sherry) and a little cornflour to thicken. With a couple of tablespoons of water to loosen the texture, the whole sauce comes together in under five minutes on the stove.

A small bowl of sweet and sour dipping sauce with a spoon. There is a plate of spring rolls in the background.

Recipe information

Prep time: 2 minutes (mainly to assemble ingredients)

Cook time: 5 minutes

Yield: Approximately 1 cup — enough for dipping for 4 people.

Ingredients

Exact quantities are given in the recipe card below. This short list is easy to keep on hand:

120 ml (½ cup) apple cider vinegar — any white or fruity vinegar will work.
70 g (⅓ cup) sugar — brown or white; brown adds a subtle caramel note.
60 ml (¼ cup) tomato ketchup — use your favourite brand. You can substitute tomato paste plus extra sugar if needed.
2 tablespoons Shaoxing wine or sweet/medium sherry — optional but adds depth.
1 tablespoon cornflour (cornstarch) — for thickening.
2–3 tablespoons cold water — mix with cornflour and adjust to reach the desired consistency. Pineapple juice can be used in place of water for a fruitier sauce.

Instructions

Two simple steps and your dipping sauce is ready:

Sweet and sour sauce ingredients in a saucepan.

Step 1: In a small bowl, mix the cornflour with 2 tablespoons of cold water until smooth and lump-free. Combine this slurry with the vinegar, sugar, ketchup and Shaoxing wine in a small saucepan. Reserve the extra tablespoon of water in case you need to thin the sauce.

Thickened sweet and sour sauce on a spoon held over the saucepan.

Step 2: Heat gently, stirring constantly, until the sugar dissolves and the sauce thickens. Once it reaches a simmer the sauce will set quickly; remove from the heat when it becomes glossy and coats a spoon. If it becomes too thick, stir in the reserved tablespoon of water a little at a time.

Let the sauce cool to room temperature, then transfer to a small bowl or jar and serve as a dipping sauce.

Tips for a successful outcome

Mix the cornflour with cold water first to prevent lumps; then add it to the other ingredients.
Avoid overcooking. As soon as the sugar dissolves and the mixture thickens, take it off the heat. It will thicken further as it cools.
Taste and tweak: add a little more sugar if you want it sweeter, or another splash of vinegar if you prefer a sharper tang.
If the sauce becomes too viscous after cooling, thin it with a small amount of water, stirring until smooth.

Variations

Small additions can tailor the sauce to your taste:

Garlic: A squeeze of garlic paste blends smoothly and adds savory depth.
Ginger: A pinch of ground or finely grated fresh ginger adds warmth.
Pineapple juice: Swap water for pineapple juice for a fruitier, more classic sweet-and-sour profile.
Chilli: A pinch of cayenne or a few drops of sriracha will add heat for chilli lovers.

A spring roll being dipped into a bowl of sweet and sour dipping sauce.

Equipment

Small saucepan for heating and thickening the sauce.
Measuring spoons or cups to ensure consistent results.
Spatula or spoon for stirring.

Storage

Store the cooled sauce in a clean jar in the refrigerator and use within 10 days. You can also freeze small portions in an ice-cube tray for single servings; thaw completely before use and reheat briefly if you prefer it warm.

FAQ

Why is commercial sweet and sour sauce so red? Many manufacturers add red food colouring to create a bright red appearance that consumers commonly associate with sweet and sour sauce.

Can I freeze this sauce? Yes. Cool it completely, portion into freezer-safe containers or an ice-cube tray, and thaw before use. Reheat gently on the stove or briefly in a microwave if you want it warm.

The recipe

Quick and easy sweet and sour dipping sauce

Ingredients:

½ cup (120 ml) apple cider vinegar
⅓ cup (70 g) sugar (brown or white)
¼ cup (60 ml) tomato ketchup
2 tablespoons Shaoxing wine or sherry (optional)
1 tablespoon cornflour (cornstarch)
2–3 tablespoons cold water

Method:

Whisk cornflour with 2 tablespoons cold water until smooth. Combine with vinegar, sugar, ketchup and wine in a small saucepan.
Gently warm, stirring, until sugar dissolves and the sauce thickens and becomes glossy. If too thick, add the remaining tablespoon of water.
Cool slightly, transfer to a bowl or jar and serve.

Serves: About 4 as a dipping sauce. Calories per serving: approximately 55 kcal.

If you try this sauce and enjoy it, feel free to leave a comment or a rating. For questions or feedback you can contact the recipe author at [email protected].