Best 12 Sweet And Sour Dipping Sauce Recipes

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Tantalize your taste buds with our delectable Sweet and Sour Dipping Sauce, a harmonious blend of sweet, tangy, and savory flavors that will elevate any dish to culinary heights. This versatile sauce is perfect for dunking your favorite appetizers, spring rolls, dumplings, wontons, or chicken nuggets. Its vibrant red color and enticing aroma will capture your attention, while its balanced taste will keep you coming back for more.

In this comprehensive guide, we present not just one, but three irresistible sweet and sour sauce recipes to suit your preferences. Our Classic Sweet and Sour Sauce is a timeless recipe that delivers a perfect balance of sweet and sour flavors. For a tangy twist, try our Spicy Sweet and Sour Sauce, which adds a touch of heat to the classic recipe. And if you prefer a more complex flavor profile, our Pineapple Sweet and Sour Sauce incorporates the tropical sweetness of pineapple, creating a harmonious blend of flavors.

These sauces are incredibly easy to make, requiring simple ingredients that you likely already have in your pantry. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these delectable sauces in no time. Whether you're a seasoned cook or a beginner in the kitchen, these recipes are accessible and guaranteed to impress your family and friends.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to create the perfect sweet and sour dipping sauce. Let's dive into the recipes and discover the flavors that await you!

Let's cook with our recipes!

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE



Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce image

This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

Provided by Mr Jackson

Categories     Chicken Breast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup granulated sugar
1/2 cup table salt
4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
1 teaspoon red pepper flakes
3 small garlic cloves, minced (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
12 medium garlic cloves, minced (1/4 cup)
2 inches fresh ginger (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup fresh cilantro leaves, chopped
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons vegetable oil, plus more
vegetable oil, for grill grate

Steps:

  • To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  • For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  • To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  • To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  • Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73

SWEET AND SOUR DIPPING SAUCE



Sweet and Sour Dipping Sauce image

A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.

Provided by Jackie Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 7m

Yield 8

Number Of Ingredients 7

1 teaspoon cornstarch
⅓ cup distilled white vinegar
2 teaspoons vegetable oil
⅔ cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste

Steps:

  • In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 8.9 g, Fat 1.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 43.6 mg, Sugar 7.9 g

SWEET AND SOUR DIPPING SAUCE/LUMPIA DIPPING SAUCE



Sweet and Sour Dipping Sauce/Lumpia Dipping Sauce image

I've yet to master the art of lumpia making, but I can make a wicked batch of lumpia dipping sauce. ;) This sauce is the standard condiment with a serving of lumpia (whether they are homemade or purchased in a restaurant and I've eaten an embarrassingly unfair amount of those delicious Filipino eggrolls in my lifetime.) One thing I truly miss about Southern California was easy access to lumpia. From Sunset's International Cooking. Good on won tons, fried rice, dim sum, etc. Posted here for safekeeping.

Provided by COOKGIRl

Categories     Sauces

Time 8m

Yield 1 cup

Number Of Ingredients 7

1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic clove, finely minced
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a 2-quart sauce pan combine all ingredients.
  • Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
  • Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
  • Set aside to cool to room temperature.

SWEET AND SOUR DIPPING SAUCE



Sweet and Sour Dipping Sauce image

This is the only sweet and sour dipping sauce you will ever need! Perfect for spring rolls, tastes just like the one from the local chinese (and no pineapple juice!). After a few comments, I am modifying this recipe - please note that Aussie measurements have been used- 1T=20mls. If you use these measurements it shouldn't be too salty; if you find it is please let me know!

Provided by Chickee

Categories     Sauces

Time 6m

Yield 250 ml

Number Of Ingredients 7

3 tablespoons white vinegar
3 tablespoons sugar
3 tablespoons tomato sauce (ketchup)
3 tablespoons water
1/2 teaspoon salt
2 teaspoons soy sauce
1 1/2 teaspoons cornflour

Steps:

  • Mix together over heat. Bring to the boil, allow to thicken.
  • Cool, use.

Nutrition Facts : Calories 0.8, Sodium 8.3, Carbohydrate 0.2, Sugar 0.2

SWEET-AND-SOUR VIETNAMESE DIPPING SAUCE



Sweet-and-Sour Vietnamese Dipping Sauce image

Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 1/2 teaspoons minced garlic
1 teaspoon ground chile paste
1 Thai bird chile, or Serrano pepper, chopped (optional)
1/4 cup Asian fish sauce (nam pla)
2 tablespoons fresh lime juice
1/4 cup sugar
2 tablespoons grated carrots, for garnish

Steps:

  • With a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Serve sprinkled with carrots.

SWEET AND SOUR DIPPING SAUCE



Sweet and Sour Dipping Sauce image

Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 2 cups

Number Of Ingredients 9

1 cup freshly squeezed orange juice
1/2 cup orange marmalade
1/3 cup ketchup
1/2 cup apple-cider vinegar
6 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons soy sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon coarse salt

Steps:

  • In a medium saucepan, whisk to combine all ingredients. Place over medium heat, and bring to a boil, whisking occasionally. Boil until slightly thickened, about 1 minute. Remove from heat, and cool before serving.

SWEET-AND-SOUR DIPPING SAUCE



Sweet-and-Sour Dipping Sauce image

Provided by Molly O'Neill

Categories     condiments, sauces and gravies

Time 10m

Yield 0 1/2 cup

Number Of Ingredients 9

1 1/2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
1/4 cup water
1 tablespoon corn or peanut oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Steps:

  • Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
  • Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
  • Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 450 milligrams, Sugar 29 grams

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE



Mini Chicken Cigars With Sweet and Sour Dipping Sauce image

This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding. (Rachael Ray's offering).

Provided by SharleneW

Categories     Chicken

Time 45m

Yield 64 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground chicken
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves (a handful)
8 sheets phyllo dough
1/2 cup butter, melted
2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons rice vinegar
1/4 cup light oil (such as peanut, canola, or vegetable oil)
kosher salt
fresh ground black pepper, to taste
1/2 cup finely diced mango (optional)
1 scallion, green tops only, thinly sliced on the bias

Steps:

  • For the chicken cigars: Preheat oven to 425°F.
  • Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
  • Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
  • On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
  • Bake for 10 to 12 minutes, until golden brown.
  • Repeat with second half of phyllo sheets and chicken mixture.
  • Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
  • Serve either hot or at room temperature with dipping sauce.

MINI CHICKEN CIGARS WITH SWEET AND SOUR MANGO DIPPING SAUCE



Mini Chicken Cigars with Sweet and Sour Mango Dipping Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield about 30 hors d'ouevres

Number Of Ingredients 15

1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice vinegar
1/3 cup light oil, such as peanut, canola, or vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup finely diced mango
Scallions, green tops only, thinly sliced on the bias, for serving

Steps:

  • For the chicken cigars: Preheat oven to 425 degrees F.
  • Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
  • Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
  • Serve cigars with dipping sauce.

LEFTOVER TURKEY SPRING ROLLS WITH CRANBERRY SWEET AND SOUR DIPPING SAUCE



Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce image

This lends classic Asian flavors with an all-American twist. I suggest enlisting the help of a couple of people rolling the spring rolls. This takes up the majority of the prep time. I bake the rolls instead of frying them to cut down on the calories, but you can deep fry them for extra flavor. If you can't find spring roll wrappers, use the egg roll wrappers. They don't bake well, so deep-fry them instead. Use real soy sauce brewed from soybeans, and not the stuff with caramel coloring and salt.

Provided by otis

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 25

Number Of Ingredients 16

2 tablespoons olive oil
1 teaspoon Asian (toasted) sesame oil
2 cups finely chopped cooked turkey
½ carrot, minced
2 cloves garlic, minced
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
⅛ teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
5 tablespoons soy sauce
6 cups finely shredded cabbage
½ teaspoon oyster sauce
50 (7 inch square) egg roll wrappers
¼ cup jellied cranberry sauce
¼ cup white sugar
¼ cup white vinegar
1 dash soy sauce

Steps:

  • Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid.
  • Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  • To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger.
  • Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 41.6 g, Cholesterol 14.3 mg, Fat 2.8 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 562.2 mg, Sugar 3.7 g

SWEET AND SOUR DIPPING SAUCE FOR SUMMER ROLLS



Sweet and Sour Dipping Sauce for Summer Rolls image

Make this sweet and sour sauce to accompany our Vietnamese Summer Rolls.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 teaspoon crushed red-pepper flakes
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon minced garlic
3 tablespoons sugar
1/4 cup Asian fish sauce (such as nam pla)

Steps:

  • Soak red-pepper flakes in lime juice 4 minutes. Add the garlic, sugar, and fish sauce; stir until sugar is dissolved.

SWEET AND SOUR DIPPING SAUCE



Sweet and Sour Dipping Sauce image

Number Of Ingredients 5

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 tablespoon minced Thai Chiles (sambal oelek is fine)
3 cloves minced garlic
1/4 teaspoons salt

Steps:

  • Boil the vinegar then add sugar and stir to dissolvereduce heat to medium-low and allow the sauce to thicken 5 min
  • remove from heat and let cool
  • add chile, garlic and salt then stir to combine
  • store in airtight container. Serve at room temp. Can be refrigerate for 2 weeks.

Tips:

  • Make sure to use fresh pineapple for the best flavor.
  • If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • You can adjust the amount of sugar and vinegar to taste.
  • If you like a spicier sauce, you can add a pinch of cayenne pepper or red pepper flakes.
  • This sauce is great for dipping egg rolls, spring rolls, chicken nuggets, and other appetizers.
  • You can also use this sauce as a marinade for chicken or pork.

Conclusion:

This sweet and sour dipping sauce is a delicious and versatile condiment. It's easy to make and can be used for a variety of dishes. So next time you're looking for a tasty dipping sauce, give this one a try!

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