CHINESE SWEET AND SOUR SAUCE
Steps:
- Gather the ingredients.
- Mix the potato starch with 1 tablespoon of water (or a little more, as needed) to make a slurry.
- Add all of the ingredients to a saucepan and mix evenly before you start cooking.
- You must continuously stir the sauce to prevent the sauce from getting lumpy.
- Bring the sauce to a boil and turn the heat to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it's ready.
- You can stir fry some pork or chicken with vegetables and pour the sauce in.
- If you have any extra sauce, you can keep it in a dry and clean container after it is cooled down and store it in the fridge. Usually, this sauce should last 7 to 10 days in the fridge.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 125 mg, Sugar 10 g, Fat 0 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g
CHILE SWEET AND SOUR SAUCE
We all love this sauce on most anything, but especially on chicken and ribs. Use on chicken, pork, beef, hamburgers, meatballs, egg rolls, etc.
Provided by EBWhittaker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.
Nutrition Facts : Calories 60 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.4 g, Sodium 269.4 mg, Sugar 13.3 g
SWEET AND SOUR SAUCE
I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor.
Provided by SwoR8193
Categories Sauces
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat bring Part 1 ingredients to a boil.
- Mix Part 2 ingredients and add to boiling mixture.
- Cook until bubbly and thick.
- Remove from stove and add Part 3 ingredients.
- This will keep in the refrigerator for weeks.
- Room temperature ketchup mixes easier than refrigerated.
- Serve warm.
SWEET AND SOUR SAUCE "CHINESE RESTAURANT STYLE"
I have spent 30+ years tasting and experimenting with recipes, trying to get that authentic taste of Chinese sweet and sour sauce that we can only find in the best Chinese restaurants. Well...Finally, here it is!!!
Provided by AZ Food Critic
Categories Asian
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
- On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
- Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon "Clear Jel" (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
- For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer's directions) and place a hot sterilized lid and rim on each jar, screw on "finger tight" and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
- Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
- In the morning, wash and dry jars, then label and date them.
- Makes 2 cups, or 1 pint = 2 x 1/2 pints.
Nutrition Facts : Calories 231.1, Fat 0.3, SaturatedFat 0.1, Sodium 1310.6, Carbohydrate 54.4, Fiber 0.2, Sugar 46.5, Protein 2.3
CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
- Add chicken breasts to marinade and stir to coat.
- Pour the marinade and chicken into a 9x9-inch square baking dish.
- Cover and marinate chicken in the refrigerator for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
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