Prep 10 mins
Cook 10 mins
Out of necessity because I didn't have this sauce in the house nor did I want to go out to buy it, I searched and found gold on "about.com". This sauce picked up (Mougy's Pineapple Chicken) a few notches and I can imagine that it would enhance many an Asian inspired dish. It's good on it's own served as a condiment over rice or noodles, etc.
- 118.29 ml rice vinegar (or substitute white vinegar)
- 118.29 ml tbsps white sugar
- 29.58 ml white sugar
- 59.14 ml water
- 44.37 ml fish sauce
- 29.58 ml sherry wine (or cooking sherry)
- 3 garlic cloves, minced
- 7.39-14.79 ml dried crushed chili (1 Tbsp. makes spicy-hot sauce)
- 14.79 ml cornstarch dissolved in 3-4 tbsp. cool water (optional)
- 7.39 ml cornstarch dissolved in 3-4 tbsp. cool water (optional)
- Place all ingredients (except the cornstarch-water mixture) in a sauce pan. Bring to a rolling boil.
- Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
- Reduce heat to low and add the cornstarch-water mixture (I didn't add the cornstarch, because found as the sauce reduced it thickened on it's own as it cooled). Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
- Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
- Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood.