Sweet and sour sauce (ingredients, chicken, ketchup, sugar)
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3/4 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 Tbsp. ketchup
2 Tbsp. corn starch mixed with 1/4 cup water
2/3 cup water
Mix altogether except corn starch and water. One sauce comes to a boil thicken with cornstarch.
It was very good but I might add less sugar, a bit too sweet.
sounds good. When I make it, which is often cause we love Chinese food I just mix some jam with soy sauce, a little hot pepper sauce, and wine vinegar. It is wonderful and so very easy.
I never find sweet & sour sauce to be anything but sweet.
that is why I make it the way I do. we are not huge sweet eaters, but more enjoy the hot and sour taste. I do use the jam as my base, but when I finish it is anything but sweet. And the best part, it only takes a couple of minutes.
sounds good. When I make it, which is often cause we love Chinese food I just mix some jam with soy sauce, a little hot pepper sauce, and wine vinegar. It is wonderful and so very easy.
What kind of jam? I might like your version better minus the hot pepper sauce.
sounds good. When I make it, which is often cause we love Chinese food I just mix some jam with soy sauce, a little hot pepper sauce, and wine vinegar. It is wonderful and so very easy.
The only thing that comes to mind would be plum. I can imagine using marmalade as well although the right degree of sweetness for the amount desired would be important. Ginger preserves come to mind as well.
I haven't made sweet and sour sauce many times, but I recently made some with what the Japanese commonly just call ''sauce.'' It's known as Japanese Worcestershire Sauce as well. It's sweeter and thicker than Lea & Perrin's; it's made with different ingredients so it's a very different sauce.
I discovered it on the Youtube channel, Cooking with Dog. I couldn't, however, remember which one mentioned Japanese Worcestershire, but I did recall these two.
Here's another, from "The Wok" by Gary Lee.
1 cup malt vinegar
1 cup sugar
1 1/2 T salt
1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup tomato paste
Combine and simmer for ten minutes.
Then , add cornstarch if desired. Store in a largemouthed jar, loosely covered in a dark place. NOT in fridge! Keeps for months.
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Interesting variations. I have been making it often for years, and don't measure any more. I use equal parts catsup, sugar and rice wine vinegar, a dollop of soy sauce, and a blob of cornstarch dissolved in water. For a spicier
sauce, I'll put in some hot chili oil, which you can buy but I prefer to make it by
placing some chopped dried red chilies in a bottle of sesame oil.
What kind of jam? I might like your version better minus the hot pepper sauce.
Usaully strawberry, but whatever kind you have should work.
It is surprising how many versions there seems to be and all sound good. For us, the secret is not too sweet and yes, hot because we are lovers of hot and spicey. For others the hot probably isn't the best idea.
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