Sweet and sour dipping sauce
Easy sweet and sour dipping sauce made without cornstarch. Tangy, glossy, and sweetened with pineapple jam—perfect for egg rolls, wontons, and more.
Servings: 8 tablespoons
Ingredients
- 3 tbsp distilled white vinegar
- 2 tbsp white sugar
- 1 tbsp ketchup for color
- 1 to 1.5 tbsp pineapple mango jam or pineapple jam; apricot jam also works
- 2 tsp light soy sauce
- 2 tbsp water
Instructions
- Combine all ingredients in a small saucepan.
- Bring to a gentle boil over medium heat, stirring continuously until the sugar and jam are fully dissolved.
- Look for big bubbles starting to rise and the sauce turning glossy, about 5 minutes. Remove from heat.
- Pass the sauce through a fine mesh strainer to remove the pineapple jam bits.
- The sauce consistency will be on the thinner side. It will thicken further and turn glossy as it cools.
Notes
- About the sweet and sour dipping sauce: I use pineapple mango jam, but pineapple jam also works well. If needed, apricot jam is a great substitute—use a 1:1 ratio.
- Dipping sauce consistency: You don’t want the sauce to be too thick or gloopy—it should have a nice shine and light viscosity so it coats the fried food well.
- Storage: Store in a sealed container in the fridge for up to 5 days. When ready to use, let it sit at room temperature for a few minutes to take the chill off—it’ll regain its optimal shine and pourable consistency. No reheating necessary.
- Scale up the quantity: This recipe can be easily doubled or tripled—just use a larger saucepan and increase the cook time slightly.
- Use the same for rice paper egg rolls, crispy eggplant bites, wonton chips, or more!
Nutrition
Serving: 1tbsp | Calories: 22kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 85mg | Potassium: 5mg | Fiber: 0.04g | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg
