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Sweet and Sour Sauce
Sweet and Sour Sauce
A tangy, glossy sauce that’s perfect for vegetables, chicken, or tofu — quick to make, family-friendly, and a brilliant way to replicate a takeaway at home.
A tangy, glossy sauce that’s perfect for vegetables, chicken, or tofu — quick to make, family-friendly, and a brilliant way to replicate a takeaway at home.
I’ve always loved sweet and sour from the Chinese takeaway — that vibrant, punchy sauce poured over crispy chicken or veg was such a treat. After some experimenting in the kitchen, I was so pleased to finally master this recipe. It captures all the flavour and nostalgia of the takeaway version, but in a way that everyone can enjoy together, whether they’re low-FODMAP or not. It doesn’t feel like a compromise at all — just the same delicious, crowd-pleasing sauce I used to order, now made at home. And the best part? The sauce freezes really well, making it great for cooking up a batch and storing as a convenient option to have ready for quick meals whenever you need it.
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Easy Low Fodmap Sweet and Sour Sauce
Easy Low Fodmap Sweet and Sour Sauce
Ingredients
(Makes 6–8 portions)
Oil (garlic-infused, optional)
Thumb-sized piece of ginger, peeled and grated
4 spring onions, dark green parts only, sliced
8 tbsp ketchup (ensure no fructose in ingredients list)
8 tbsp white/distilled vinegar
250ml water
150g granulated sugar
100g brown sugar
(Optional) 2 pineapple rings, chopped into pieces
50g cornflour
Additional 100ml cold water
Method
Mix the cornflour with the additional cold water and set aside.
Gently fry the ginger and spring onions in a little oil until softened.
Add all remaining ingredients (except the cornflour mixture and pineapple) to the saucepan. Heat over medium heat until boiling, stirring regularly.
Once boiling, remove from the heat.
Pour the sauce through a coarse sieve to remove the chunks of ginger and onion.
Stir in the cornflour mixture until well combined.
Add pineapple, if using, and return to the heat for 2–3 minutes until bubbling and thickened, stirring constantly.
Allow the sauce to stand for 5 minutes before serving to ensure the temperature is evenly distributed.
Optional shortcut: I usually skip step 5. Sieving the sauce gives a smooth finish, and keeps the flavour, but can be a bit of a faff. Leaving the ginger and onion in saves time, adds texture, and I actually enjoy the occasional intense bite of ginger or onion.
Optional shortcut: I usually skip step 5. Sieving the sauce gives a smooth finish, and keeps the flavour, but can be a bit of a faff. Leaving the ginger and onion in saves time, adds texture, and I actually enjoy the occasional intense bite of ginger or onion.
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