Starches

• Substitute other starch-based thickeners, such as potato starch or rice starch, for cornstarch in a sweet-and-sour recipe. These will result in a texture that is the most similar to the original cornstarch-based one. Substitute either of these starches in a one to one ratio for cornstarch in a recipe. Whisk them with the amount of water called for to create the cornstarch slurry, and then add this at the same time during the steps. Be careful of adding too much starch thickener though, as these thickeners can create a starchy flavor if you add too much or if you undercook them.

Arrowroot

• Substitute arrowroot for cornstarch only in a sweet-and-sour pork recipe that will not be reheated, and that will be consumed within one sitting. When reheated, the thickener will congeal, making it quite unappetizing. Substitute a ratio of one part arrowroot for every part cornstarch called for, swapping it in and then combining it with water before you add it to the recipe. This will also create a shiny sauce instead of the typical matte sauce in sweet-and-sour pork.

Instant Tapioca

• Substitute the instant tapioca in a two to one ratio for the amount of cornstarch called for. If you need 1 tablespoon of cornstarch, use 2 tablespoons of instant tapioca. Ensure that the tapioca is labeled "quick-cooking " or "instant," because other forms will not work as a thickener in the same way that cornstarch does. Try to add the tapioca later than when the cornstarch is actually called for, creating a slurry and adding before serving, as it thickens quickly when heated.

All-Purpose Flour

• Use 2 parts flour to substitute for every one part cornstarch called for. For example, use 2 tablespoons of flour for every 1 tablespoon of cornstarch called for. Whisk the flour with a small amount of cold water, generally about 1/4 cup to create a slurry. Add at the same point in the recipe as the cornstarch. Be aware that the flour will create opaqueness in the sauce, rather than its typical translucent coloring.