September 7, 2012
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Last Night’s Sweet And Sour Sauce
So, I cooked S&S chicken last night, and I basically grabbed a sweet and sour recipe off the web, then, based on some comments people had posted in reply to said recipe, modified it a little bit. Here’s my best recollection of how the final recipe ended up. It got high praise from the panel of judges. It’s not going to look like restaurant sauce — it’s going to be brownish, not radioactive neon red/orange, and it’s less cloyingly sweet.
- 1/2 cup brown sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- Squirt or two of honey (I didn’t measure, I’d guess 1 tablespoon?)
Directions
Place all ingredients in a saucepan and whisk/stir until blended. Cook on medium heat and bring to a low boil. Stir continuously until the mixture has thickened. Use a wooden spoon and constantly scrape the bottom while stirring, as the ketchup/cornstarch/honey will otherwise thicken and coagulate.
The sugar/vinegar ratio controls the sweet/sour. Adjust up or down to taste.
