Kittencal's Restaurant-Style Chinese Sweet and Sour Sauce

Submitted by Kittencalrecipezazz

"Finally a sauce you can make at home the tastes just the like the sauce that is served at your favorite Chinese restaurant! --- this is the sauce recipe that goes with my recipe#132546"

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 2 cups

ingredients

• 1⁄2 cup ketchup
• 1 teaspoon regular soy sauce
• 1⁄3 cup white vinegar
• 1⁄2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3⁄4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)

directions

1. In a saucepan combine the first 5 ingredients until combined.
2. In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering).
3. Cool slightly and use immediately or refrigerate.

Reviews

[Sean 72]

I hate you!! I will now need a gym membership to allow me to eat as much of this as I can LOL!! As a college kid I worked in a Chinese restaurant and have never been able to find the simple recipe that they all use, this is it! The only thing I think I will try when I make this again for the second day is 2 parts pineapple juice to 1 part water. THANK YOU!!!

 

[Serena S.]

It turned out amazing

 

[Angela J.]

It was fantastic!!! Easy and so good! I will tell all that THIS recipe is the bomb!

 

[Two Socks]

I needed a homemade sweet and sour sauce to use in recipe #174747 and settled on this one. I started out by using a full cup of pineapple juice and cutting back on the white sugar by a few tablespoons and added a little powdered ginger, but otherwise kept everything the same, at first. When I mixed in the cornstarch, however, I added about a half cup additional water, and even then, the finished sauce was still too thick. The flavor was just what I wanted though, but next time I'm cutting the amount of cornstarch in half or so. I like a very tangy, moderately-sweet sauce with a medium body to it, this was a bit thicker than I prefer, but otherwise delicious.

 

[Water Ender L.]

Can I use this with chicken, fish, or is it a sauce for spring rolls?