NOTES: DRY SAKE MAY BE SUBSTITUTED WITH 2 TABLESPOONS DRY SHERRY, PLUS 1 TABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO PREPARE A SWEET & SOUR SAUCE FOR FRIED PORK AND FRIED PRAWNS -- DOUBLE THE RECIPE -- THEN REPLACE 2/3 CUP OF THE PINEAPPLE JUICE WITH ORANGE JUICE, REPLACE THE TERIYAKI SAUCE WITH RICE VINEGAR, REPLACE DRY GINGER WITH A 1-INCH CUBE PEELED FRESH GINGER ( SIMMER THEN REMOVE BEFORE SERVING), ADD 1 1/2 TABLESPOONS SOY SAUCE, AND 1/4 TEASPOON CHINESE FIVE SPICE POWDER.
WHISK all of the sauce ingredients in a small or medium saucepan.
BRING mixture to a boil, stirring constantly until completely thickened (you may thin sauce with water then re-season with a few grains of salt, if needed, to accommodate your personal preference and/or recipes).
USE in your favorite recipe, or store refrigerated in a jar with a tight-fitting lid. Keeps indefinitely.