Description
This homemade tangy sweet and sour dipping sauce perfectly balances sweet, tangy, and spicy flavors in a simple and easy-to-make recipe. Ideal for pairing with spring rolls, chicken nuggets, grilled skewers, or any appetizer that benefits from a zesty dip.
Ingredients
Scale
Ingredients for Sauce
- 1 cup Pineapple juice
- 1/2 cup Ketchup
- 1/4 cup Rice vinegar
- 1/4 cup Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Garlic powder
- 1/2 teaspoon Red pepper flakes
Instructions
- Combine base ingredients: In a medium saucepan, combine pineapple juice, ketchup, rice vinegar, honey, soy sauce, and garlic powder. Stir the mixture well over medium heat to blend all flavors.
- Prepare slurry: In a small bowl, mix cornstarch and water until smooth with no lumps. This will help thicken the sauce.
- Add slurry to saucepan: Gradually add the cornstarch slurry to the saucepan while stirring continually to prevent lumps from forming.
- Simmer and thicken: Bring the sauce to a gentle boil. Then reduce the heat and continue stirring for about 5 minutes until the sauce thickens to a desirable consistency.
- Season with spice: Sprinkle in the red pepper flakes and mix thoroughly to evenly distribute the spice throughout the sauce.
- Finish and serve: Remove the saucepan from heat, let the sauce cool slightly, then serve it alongside your favorite appetizers such as spring rolls or grilled skewers.
Notes
- If you prefer a thicker sauce, you can increase the cornstarch to 3 tablespoons.
- Adjust the red pepper flakes or omit them entirely to control the level of spiciness.
- Honey can be substituted with agave syrup for a vegan alternative, if desired.
- Store the sauce in an airtight container in the refrigerator for up to one week.
