Chinese Sweet and Sour Sauce

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Chinese Sweet and Sour Sauce


If you are looking for a kind of dumpling dipping sauce which is far more different from the classic combination of soy sauce and vinegar, check out on this sweet and sour sauce!

It’s a popular dipping sauce in Chinese cuisine, yet, aside from Chinese dishes, it can pair well with chicken nugget, potato chips, hamburgers, egg rolls or fried shrimp. inspires this recipe.


  • Potato starch (or cornstarch): 1/2 tablespoon
  • Water: 200ml
  • Ketchup (or 2 to 3 tablespoons tomato paste): 100ml
  • Rice vinegar: 100ml
  • Rock sugar: 100g
  • Salt (to taste)


In a small bowl, mix the potato starch with one tablespoon of water.

In a saucepan, add all of the ingredients and mix well to combine. Make sure to stir constantly to prevent the sauce from getting lumpy.

Simmer the sauce mixture with the lowest heat until its texture becomes thick and sticky. Remove from heat and serve with your favorite dish.

If you don’t use up all at once, let the extra sauce cool down and pour it into a container. Bring to store in a fridge for future use. The sauce can last up to 7-10 days in the refrigerator.


If you prefer the sauce with orange-ginger sweet and sour flavor, here are the steps:

Before making the potato starch slurry, prepare 1 1/2 tablespoons of fresh ginger. After finely mince it, add it into a saucepan with some oil and cook until you smell the fragrance as the ginger turns brown. At this point, add two tablespoons of orange juice, 1 1/2 tablespoons of light soy sauce, ketchup (or tomato paste), vinegar, sugar, water, and salt. Bring the mixture to heat. As it boils, remove it from heat and use a strainer to remove the ginger.

Transfer the sauce back to the saucepan, add the potato starch slurry and cook until the mixture has turned to your desired thickness.


Chinese Sweet and Sour Sauce Accessed October 31st, 2019