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A quick, homemade sweet and sour sauce made from simple pantry ingredients – the perfect fakeaway dip for chicken nuggets, rice bowls and stir-fries.

This Sweet and Sour Dipping Sauce is my kids’ absolute favourite – the one that makes them think we’ve ordered takeaway when really it took 10 minutes to make in the kitchen. It’s bright, glossy, tangy, naturally sweetened with honey, and made entirely from simple ingredients you probably already have at home. If you’re making my Baked Chicken Nuggets, this is the dip to serve with them. It’s healthier than store-bought versions, budget-friendly, and thickens beautifully thanks to a little cornflour (cornstarch) slurry. I love keeping a jar of this sauce in the fridge for quick dinners – rice bowls, leftover chicken, spring rolls … it somehow works with everything. The best part? It tastes amazing warm or cold, thickens as it cools, and stores perfectly for days. Fakeaway dinner = sorted.

Baked Chicken Nuggets with Sweet and Sour Sauce Recipe

Can I make a thicker or thinner sweet and sour sauce?

Yes – for thicker sauce, simmer 1–2 minutes longer. For a thinner dip, add an extra teaspoon of water after cooking.

Sweet and Sour Sauce Recipe ingredients
Nothing fancy, nothing tricky. Just everyday ingredients that turn into the best ever sweet and sour sauce.
Sweet and Sour Sauce Recipe being cooked
Pineapple juice, honey, ketchup, soy sauce and a pinch of mustard powder simmering away … all it takes is a quick cook and a little cornflour (cornstarch) slurry to turn this into a thick, glossy sweet and sour sauce.
Sweet and Sour Sauce Recipe
A glossy, tangy mix of pineapple juice, honey, ketchup and soy – just a handful of simple ingredients that come together to make the ultimate fakeaway dipping sauce.

Does this taste like takeaway sweet and sour sauce?

It’s very close – bright, tangy, glossy and kid-approved – but made with pantry staples and naturally sweetened with honey.

Freshly Baked Nuggets on Tray with Sweet and Sour Sauce
Golden baked nuggets and a homemade sweet and sour dip made with honey, pineapple juice and soy … the kind of simple, honest ingredients that result in empty plates every single time.

If you enjoyed Sweet and Sour Dipping Sauce, I think you’ll love:

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The BEST Homemade Ranch Dipping Sauce Recipe
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Chicken Nugget Dipped in Sweet and Sour Sauce

Sweet and Sour Dipping Sauce

Author: Nicole Maguire
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A bright, glossy, tangy homemade Sweet and Sour Dipping Sauce recipe made with simple pantry ingredients. Ready in 10 minutes, it keeps beautifully in the fridge, and tastes like your favourite takeaway dip – just healthier.
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
Servings: 4

Ingredients

  • 125 ml (½ cup) pineapple juice
  • 2 tbsp honey
  • 1 tbsp tomato ketchup
  • 2 tsp all-purpose soy sauce
  • 2 tsp apple cider vinegar
  • ¼ tsp mustard powder
  • 1½ tsp cornflour (cornstarch) combined with 2 tsp water

Instructions

  • Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder in a small saucepan with the heat off (this stops the ingredients from splattering). 
  • Turn the heat to medium and stir to combine.
  • Bring to a gentle simmer, then add the cornflour and water mixture. Cook for 2–3 minutes, stirring often, until the sauce thickens slightly.
  • Remove from the heat and allow to cool – the sauce will thicken further as it stands (see note 1)
  • Serve warm or cold.

Nutrition information

Nutrition Facts
Sweet and Sour Dipping Sauce
Amount per Serving
Calories
71
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.03
g
Monounsaturated Fat
 
0.03
g
Sodium
 
217
mg
9
%
Potassium
 
71
mg
2
%
Carbohydrates
 
18
g
6
%
Fiber
 
0.2
g
1
%
Sugar
 
16
g
18
%
Protein
 
1
g
2
%
Vitamin A
 
28
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
7
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Adjust consistency The sauce thickens as it cools. If it becomes too thick, warm it gently and add an extra teaspoon of water to loosen.

Make Ahead

You can make this sauce up to 5 days in advance. Store in an airtight container in the fridge. Not suitable to freeze. To reheat, warm gently in a small saucepan over low heat, or microwave in 10–15 second bursts, stirring between each one, until loosened.

Leftovers

See the Make Ahead instructions above.

Equipment

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Course Fakeaway, Family Favourites, Sauces and Dressings
Cuisine Australian, Chinese-inspired