Chinese Imperial Palace Sweet and Sour Sauce

Don’t by the stuff in the jar, make your own ! For more great Chinese restaurants check out The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
Sweet and Sour Sauce
 Don’t you hate it when you take out Chinese food, and they don’t leave you with enough sweet and sour sauce?  Well know you can make your own and you will never have to run out.  This is easy to make, and just think you can make up a large batch of wontons, and have plenty of sauce to dip your wontons in.

Sweet and Sour Sauce

Chinese Imperial Palace Sweet and Sour Sauce

  • Author:
  • Recipe Type: Sauce
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 1
Chinese Imperial Palace Sweet and Sour Sauce

Don't you wish you could make sweet and sour sauce just like you find in chinese restaurants? It is so easy to do.


  • 1/3 cup white vinegar
  • 1 cup water
  • 2/3 cup sugar
  • dash of Salt
  • dash of MSG
  • dash of Tabasco
  • Cook over medium heat and add:
  • 1 tablespoon Cornstarch combined with 2 tablespoons water
  • 1/2 teaspoon Worcestershire sauce
  • dash of White Pepper


Cook until it is bubbly and thick. Remove from stove and add 2 Tbsp. ketchup.This will stay good in the refrigerator for about a week

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  • hillary

    I made this sauce with just the sugar, water, corn starch and ketchup. I did add an extra tablespoon of corn starch and some grenadine for color and flavor. And it turned out amazing!

  • paintinc56

    Tastes like $hit.

  • Janey

    What purpose does the msg offer? what happens if you leave it out?

    • stephaniemanley

      It is a flavor enhancer that you can buy. Some people are allergic to it, you may want to leave it out.

  • Mr. Po

    How it is become red in color? Many Thanks.

    • Dan Coyle

      Many recipes say they use a little red food coloring

      • stephaniemanley

        Well ketchup gets its coloring from tomatoes which some think is preferable to red dye.

    • Monkeyb00y

      Actually it’s the ketchup. The last instruction is to remove from the heat & add 2 tbsp ketchup. I added more but it did turn a nice red color. Perfect :)

    • Sharon Kay Mikesell

      My recipe calls for maraschino cherry juice…ABSOLUTELY NO ketchup!! Just store the jarred cherries in the fridge. Or I suppose you can cut them in half & use whatever amount in any entree of your choosing! Sounds pretty good in sweet & sour chicken. At any rate…the color of gorgeous jeweled red is the outcome, it as well as the taste of this sauce REALLY pop! I believe many accomplished/beginning chinese chefs cringe upon hearing about the addition of ketchup!!! Save the ketchup for your fries. Hope this helps…

      • stephaniemanley

        Great suggestion on the cherry liquid. There is a restaurant near me that makes a sauce using the juice from the cherries, I think they call it cherry chicken or something, its delicious.

  • Rich G

    Is the reference to the Imperial Palace (General Tso’s Chicken) the same as the one in Las Vegas?

    No, it isn’t that one, and I have even stayed there before too! I was referring to a restaurant in the Houston area that had closed several years ago. ~Stephanie