When you buy through links on our site, we may earn an affiliate commission.

La Choy Sweet And Sour Sauce Recipe – Easy Kitchen Guide

Last Updated on December 3, 2023

Looking for a delicious and easy-to-make sweet and sour sauce? Look no further! In this guide, we will walk you through the steps to create the perfect La Choy Sweet and Sour Sauce.

With just a few simple ingredients and some basic kitchen tools, you can easily whip up a batch of this tangy and flavorful sauce to elevate any dish.

La Choy Sweet and Sour Sauce is a versatile condiment that can be used in various dishes, from classic Chinese takeout favorites to homemade stir-fries and dips.

Plus, with the option to add some heat or color to the sauce, you can customize it to your liking. So let’s get started and learn how to make this delicious sauce in no time!

La Choy Sweet And Sour Sauce Recipe

What is La Choy Sweet and Sour Sauce?

La Choy Sweet and Sour Sauce is a popular condiment that originated in Chinese cuisine. It is typically made with a blend of sweet and sour flavors, creating a tangy yet balanced taste.

This sauce is commonly used as a dipping sauce for appetizers or as a glaze for main dishes, such as Sweet and Sour Chicken. With its versatility and deliciousness, it has become a staple in many households and restaurants.

One of the most well-known restaurants to feature La Choy Sweet and Sour Sauce is the La Choy Restaurant. This restaurant opened in 1922 and became famous for its Chinese-American cuisine, which included dishes like chop suey and egg foo young.

Their homemade sweet and sour sauce quickly gained popularity, leading to the creation of a bottled version that could be enjoyed at home. Today, La Choy Sweet and Sour Sauce can be found in most grocery stores, making it accessible for anyone to create their own Asian-inspired dishes. 

Why You’ll Love This La Choy Sweet and Sour Sauce?

Here are just a few reasons why you’ll love this La Choy Sweet and Sour Sauce:

  • It is incredibly easy to make with minimal ingredients.
  • You can customize the sauce by adding your preferred level of heat or color.
  • The tangy and balanced flavors complement a wide variety of dishes, from meats to vegetables.
  • It can be made in advance and stored in the fridge for future use.
  • It is a healthier alternative to store-bought sauces, as you can control the ingredients and their quantities.

You’ll also like the following Sauce recipes!

Ingredients 

  • Cold water: This will be mixed with the cornstarch, ensuring it forms a lump-free and silky consistency.
  • White sugar: Adds a pleasant sweetness and balance to the sauce.
  • Cornstarch: Acts as a thickening agent, giving the sauce a smooth and consistent texture.
  • Pineapple juice: Provides a sweet and tropical base for the sauce.
  • White vinegar: Gives a bright and acidic kick that enhances the overall taste.
  • Sambal oelek or red chili flakes (optional): Adds a hint of spice for those who enjoy a little heat in their sweet and sour sauce.
  • Red food coloring (optional): Gives the sauce a visually appealing red hue.
  • Tamari or soy sauce: Infuses a savory and umami depth into the sauce.
  • Ketchup: Provides a tangy and tomato-rich flavor profile.
La Choy Sweet And Sour Sauce Copycat Recipe

Directions 

Step 1

Mix cornstarch and cold water

  • In a small bowl, mix 4 tablespoons of cold water with 2 tablespoons of cornstarch until the mixture forms a smooth and lump-free consistency.
  • Set aside for later use.

Step 2

Combine pineapple juice, sugar, and white vinegar

  • In a medium-sized saucepan, add 1 cup of pineapple juice, 2/3 cup of white sugar, and 6 tablespoons of white vinegar.
  • Stir the mixture well until all the ingredients are fully combined.

Step 3

Add sambal Oelek or chili flakes (optional) and food coloring (optional)

  • If you like a little heat in your sweet and sour sauce, add 4 teaspoons of sambal oelek or 1 teaspoon of red chili flakes to the saucepan.
  • For a visually appealing red hue, add 4-6 drops of red food coloring (or more if desired).

Step 4

Bring the mixture to a boil

  • Set the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.

Step 5

Add cornstarch mixture

  • Once the mixture is boiling, add the cornstarch mixture from step 1 into the saucepan and stir well.
  • Continue cooking for about 2 minutes until the sauce thickens and becomes glossy.

Step 6

Add Tamari (or soy sauce) and ketchup

  • Turn off the heat and add 4 tablespoons of Tamari (or soy sauce) and 1/2 cup of ketchup to the saucepan.
  • Stir well until all ingredients are fully combined.
  • Your La Choy Sweet and Sour Sauce is now ready to be served with your favorite dishes.

Notes 

  • For a thicker sauce, add an extra teaspoon of cornstarch to the mixture.
  • If you prefer a sweeter sauce, increase the amount of sugar.
  • Shake well before use as the sauce may separate when stored.
  • Use a whisk to mix the ingredients together for a smoother and lump-free consistency.

Storage Tips 

  • Allow the sauce to cool completely before storing it in an airtight container.
  • Store in the fridge for up to 7 days.
  • For longer storage, store in the freezer for up to 3 months.
How to Make La Choy Sweet And Sour Sauce Recipe

Nutrition Information 

Serving Suggestions 

Here are a few delicious ways to use La Choy Sweet and Sour Sauce:

  • As a dipping sauce for egg rolls, dumplings, or spring rolls.
  • As a glaze for meats like chicken, pork, or shrimp.
  • Tossed with stir-fried vegetables for a tangy twist on traditional stir-fries.
  • Drizzled over noodles for an easy and flavorful sauce.

What other substitute can I use in La Choy Sweet and Sour Sauce? 

If you don’t have all the ingredients listed above, here are a few substitutes you can use:

  • Pineapple juice: You can swap pineapple juice with apple cider vinegar for a more tangy flavor.
  • Tamari or soy sauce: Use Worcestershire sauce for a similar savory and umami taste.
  • White vinegar: Rice vinegar or white wine vinegar can be used instead.
How-to-Make-La-Choy-Sweet-And-Sour-Sauce-Recipe

La Choy Sweet And Sour Sauce Recipe

Looking for a delicious and easy-to-make sweet and sour sauce? Look no further! In this guide, we will walk you through the steps to create the perfect La Choy Sweet and Sour Sauce.
No ratings yet
Print Pin Rate
Course: sauce
Cuisine: Asian, Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 49kcal

Equipment

Ingredients

  • 4 tablespoons of cold water to mix with the cornstarch ensuring it forms a lump-free and silky consistency.
  • 2/3 cup of white sugar to add a pleasant sweetness and balance to the sauce.
  • 2 tablespoons of cornstarch to act as a thickening agent giving the sauce a smooth and consistent texture.
  • 1 cup of pineapple juice from a can or carton – fresh won’t work for a sweet and tropical base.
  • 6 tablespoons of white vinegar for a bright and acidic kick that enhances the overall taste.
  • 4 teaspoons of sambal oelek optional, only if you like it spicy – or 1 teaspoon of red chili flakes for a hint of heat, adding a spicy dimension to the sauce.
  • 4-6 drops of red food coloring optional to give the sauce a vibrant and appealing red hue, purely for visual enhancement.
  • 4 tablespoons of Tamari or soy sauce if you’re not gluten-free to infuse a savory and umami depth into the sauce.
  • 1/2 cup of ketchup providing a tangy and tomato-rich flavor profile.

Instructions

  • Prepare the cornstarch mixture by combining 4 tablespoons of cold water with 2 tablespoons of cornstarch in a small bowl, ensuring a smooth and silky consistency. This will act as the thickening agent for our La Choy Sweet and Sour Sauce.
  • In a medium-sized saucepan, mix together 1 cup of pineapple juice, 2/3 cup of white sugar, and 6 tablespoons of white vinegar until fully combined. This will provide a sweet and tangy base for our sauce.
  • For an added kick, you can incorporate 4 teaspoons of sambal oelek or 1 teaspoon of red chili flakes into the mixture. If desired, add 4-6 drops of red food coloring for a visually striking red hue.
  • Bring the saucepan to medium-high heat and allow the mixture to boil, stirring occasionally.
  • Once boiling, add the cornstarch mixture from step 1 into the saucepan and stir well. Continue cooking for approximately 2 minutes until the sauce thickens and becomes glossy.
  • Turn off the heat and add 4 tablespoons of Tamari (or soy sauce) and 1/2 cup of ketchup to the saucepan, stirring until fully combined. Your La Choy Sweet and Sour Sauce is now ready to be served and enjoyed!

Notes

  • For a thicker sauce, add an extra teaspoon of cornstarch to the mixture.
  • If you prefer a sweeter sauce, increase the amount of sugar.
  • Shake well before use as the sauce may separate when stored.
  • Use a whisk to mix the ingredients together for a smoother and lump-free consistency.
Keyword: La Choy Sweet And Sour Sauce Recipe

FAQs

Is this sauce gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free soy sauce (Tamari).

Can I make a vegetarian version of this sauce?

Yes, simply substitute chicken broth or vegetable broth for the pineapple juice and add some chopped pineapples to the sauce for added flavor.

Can I use this sauce as a marinade?

Absolutely! This sauce can be used as a marinade for meats or vegetables. Simply mix it with your preferred protein and let it sit for 30 minutes to an hour before cooking.

Conclusion

La Choy Sweet and Sour Sauce is a versatile and delicious addition to any Asian-inspired dish. With simple ingredients and easy steps, you can whip up this sauce in no time and elevate your meals to the next level.

Customize it to your taste, store it for future use, and enjoy a healthier alternative to store-bought sauces at home.  So what are you waiting for? Give this a try today!

Thank you for reading. Please share this article with your friends and family if you found it helpful.

You’ll also like the latest recipes!

Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

Leave a Comment

Recipe Rating