Total Time
Prep 5 mins
Cook 4 mins

I love Chinese food and I've been searching for a good sweet and sour sauce recipe for years. This is the best I've ever had. I served it with wontons and eggrolls. It is also great drizzled over Chinese chicken salad. I got it from Fine Cooking magazine.


  1. In a small, dry saucepan, toast the chili flakes over high heat until fragrant, 1 to 2 minutes.
  2. Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved.
  3. Stir in the garlic.
  4. Remove the sauce from the heat and let cool.