Sweet and sour is a flavor profile built on balancing sweetness (sugar or honey) against an acidic ingredient such as vinegar, citrus juice, or a fermented condiment. It's common in Chinese and Thai cooking, though the balance point differs: Chinese sweet and sour sauces typically pair rice vinegar with brown sugar or honey and soy sauce, often with pineapple, bell pepper, and onion, in dishes like sweet and sour pork or chicken. Thai cooking (phrik-khiaw-waan, "chili-sour-sweet") leans spicier, adding chili to the sweet-sour base.
Beyond stir-fries, the profile shows up in sauces and dips served alongside fried or grilled food, such as duck sauce and plum sauce. The acidity cuts through the richness of fried or fatty dishes, which is the main practical reason the combination endures across cuisines.
The technique works across cooking methods, including stir-frying, braising, marinating, and glazing.