There are so many ways to make and enjoy the popular and versatile sweet and sour sauce yourself. With just a few ingredients and 5 minutes of prep/cooking time, these delicious recipes couldn't be easier! And it's better than your favorite Chinese takeout or restaurant!
Make the classic sweet and sour sauce yourself
Ingredients for 16 servings:
250 g canned pineapple juice
150g light brown sugar
OR brown sugar alternative (for a low-sugar option)
70g rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute with apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari
For the cornstarch slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops of natural red food coloring
Instructions for preparation:
To make the sweet and sour sauce yourself, put all the ingredients, except the cornstarch, in a small pot and bring to the tablethem for cooking. Stir in the cornstarch slurry and simmer for another minute, stirring constantly, until the sauce thickens. If using red food coloring, stir it in. Allow the sauce to cool completely and store in an airtight container in the refrigerator for 2-3 weeks.
Prepare a variation with pineapple
Ingredients:
1 can of pineapple chunks with juice
180g water
60 g Travel vinegar
60 g Ketchup
60g brown sugar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water
Preparation:
- Mix pineapple pieces with juice, water, rice vinegar, ketchup, brown sugar, soy sauce and Worcestershire sauce in a saucepan; bring to a boil, reduce heat to low, and simmer until pineapple is tender, about 20 minutes.
- Place the pineapple mixture in a blender no more than half full. Cover the blender and keep the lid tight; pulse a few times before starting the blender.
- Return the mixture to the pot and bring to a simmer.
- Whisk together the cornstarch and 2 tablespoons of water in a bowl and stir into the sauce. Increase heat to medium.The saucecook, stirring, until thickened, 2 to 3 minutes. It's so easy to make your own sweet and sour sauce!
Using the beloved sauce
Sweet and sour sauce is the ultimate dipping sauce for potato sticks, spring rolls, wontons, chicken nuggets, fish fingers and everything your heart desires. You can also incorporate them into your favorite Chinese dishes such as sweet and sour chicken, pork or shrimp, sweet and sour meatballs, Asian salad dressings and as a glaze for grilled chicken, pork, seafood, skewers, ribs, etc. It's also delicious simply drizzled over a bowl of hot steamed rice. You can also omit the cornstarch and use the sauce as a marinade.
Easy Sweet and Sour Chicken Recipe
Ingredients for 4 servings:
9 tablespoons of tomato ketchup
3 tablespoons malt vinegar
4 tablespoons dark muscovado sugar
2 garlic cloves, crushed
4 skinless, boneless chicken breasts, cut into pieces
1 small onion, roughly chopped
2 red peppers, deseeded and cut into small pieces
230 g can of pineapple pieces in juice, drained
100 g sugar snap peas, roughly chopped
a handful of salted, roasted cashews (optional)
Preparation:
- In a large bowl, thoroughly mix the ketchup, vinegar, sugar and garlic with the chicken, onions and peppers. Cook in the microwave on high for 8-10 minutes or in the oven for 20 minutes until cookedthe chickenstarts to boil and the sauce sizzles.
- Stir in the pineapple pieces and snow peas and microwave for another 3-5 minutes, or in the oven for 10 minutes, until the chicken is fully cooked. Let sit for a few minutes, then stir in the cashews (if using) and serve.
Grilled mackerel with beetroot
Ingredients for 6 servings:
3 mackerel, filleted and boned
2 tablespoons soy sauce
1 banana shallot, thinly sliced
25 g pickled ginger, cut into thin slices
3 teaspoons black sesame seeds, toasted
3 teaspoons finely chopped chives
2 teaspoons vegetable oil
some extra virgin olive oil, for serving
For the sweet and sour beetroot
500 g cooked beetroot (not pickled)
1 Lorbeerblatt
100 g of honey will do
150 ml red wine vinegar
1 tablespoon black peppercorns
For the dressing
2 teaspoons wasabi
100 g Crème fraîche
Instructions for preparation:
- For the sweet and sour beetroot, mix all the ingredients, except the beetroot, with 125 ml of water in a medium-sized saucepan and bring to the boil. Remove the pot from the heat and let it cool. Drain and rinse the cooked beets, then cut half into thin slices and the rest into larger pieces for a contrasting texture. Once the pickling liquid has cooled completely, pour it into a large glass, add the beetroot and chill overnight.
- The next day, brush the mackerel all over with the soy sauce and let it marinate for 20 minutesthe dressingprepare. Whisk together wasabi and crème fraîche and season to taste. Heat the grill to the highest setting.
- Remove the beets from the preserving water with a slotted spoon and distribute them evenly among the plates. Layer the shallot, pickled ginger and toasted sesame seeds on top, then sprinkle the chives over the top and toss the salad. Layering the salad creates a professional finish.
- Line a baking tray with a wire rack and brush with the oil. Place fillets on rack and grill fish, skin side up, until skin is charred and fish is lightly cooked, 2-3 minutes.
- To serve, top each salad with a spoonful of the dressing. Drizzling the oil and some of the pink beetroot pickling liquid over the salad makes it even better.
Sweet and sour vegetable recipe
Ingredients for 4 servings:
1 tablespoon sunflower oil
1 large onion – peeled and chopped into large pieces
1 red pepper – chopped into pieces
100g sugar peas – chopped in half
100 g baby corn – halved lengthwise
300g can of sliced water chestnuts – drained
2 cloves of garlic – peeled and chopped
1 tablespoon minced ginger
150 ml Tomato ketchup
2 tablespoons malt vinegar
65g (6 tablespoons) dark brown muscovado sugar
480 g canned pineapple pieces in juice
To serve:
Fried egg rice
or cooked rice
Instructions for preparation:
- Add oil to a large skillet/casserole dish and heat over medium-high heat.
- Add the onions. Cook, stirring occasionally, until the onions become translucent, 3 minutes.
- Add the sliced peppers, snap peas, baby corn and water chestnuts and cook for another minute.
- Add garlic and ginger and cook for another minute.
- Tomato ketchup, vinegar, dark brown sugarand the pineappleAdd from the can (including juice) and stir.
- Bring to a boil, then reduce the heat and let it boil, stirring occasionally.
- Serve with boiled or fried rice.
