Sweet and Sour Sauce Recipe

This sauce is perfect for egg rolls! I've made it a few times already. I prefer using 2/3 cup of sugar instead of 3/4 cup, and 1 1/2 tablespoons of cornstarch instead of 2 tablespoons. Here's a tip: Mix all the ingredients until the sugar dissolves, then pour it into an ice cube tray and freeze. Once frozen, transfer the cubes into a freezer bag. To use, place 1 or 2 frozen cubes in a microwave-safe bowl and cook for about 90 seconds, stirring every 30 seconds until it thickens. Delicious and convenient!

I absolutely loved how quick and easy this recipe was, especially when I was short on time! I used a large saucepan and increased the amount of ketchup to 1/4 cup. I also added chopped green pepper and half a pineapple (with its juices) to the sauce, then simmered it on low heat. I defrosted a 1-pound bag of frozen jumbo shrimp, tossed them in cornstarch, and quickly fried them in batches in 1 tablespoon of oil over high heat before adding them to the sauce. I also steamed some rice while preparing the rest of the dish. Voila, dinner was ready in just 30 minutes. It was absolutely delicious!

I absolutely loved this dish! I started by sautéing an onion, a bell pepper, pineapple chunks, and 3 cloves of crushed garlic in a splash of olive oil. Then I added cornstarch and the remaining ingredients. Paired it with chicken and it turned out just perfect!

Decent recipe. I made a few tweaks: swapped white vinegar for rice wine vinegar. Next time, I'll reduce the amount I use. Instead of water, I used pineapple juice. I used less than 1/2 cup of sugar in total, a mix of white and brown. The sauce ended up thicker than I wanted for my stir fry, so next time, I'll decrease the cornstarch amount in the slurry.

After reading several reviews, I decided to try a homemade sweet and sour sauce recipe suggested by others, and it turned out absolutely fantastic. I no longer feel the need to purchase sweet and sour sauce from the store, as this recipe is so simple to make. I like to make a larger batch and store it in the fridge for whenever I want to use it as a dipping sauce. Here's the recipe I use: Ingredients: - 1/4 cup brown sugar - 1/2 cup white sugar - 1/3 cup white vinegar - 1/4 cup pineapple juice and pineapple chunks - 1/4 cup ketchup - 1/4 cup soy sauce If the sauce is too thin, you can add a little flour to help thicken it. Boil the mixture on the stove, then let it cool - it will thicken as it cools. This version of the sauce leans more towards the sweeter side, so if it's too sweet for your taste, you can reduce the amount of pineapple juice and/or sugar in the recipe.

There was an excessive amount of soy sauce used in the dish, resulting in a dark brown color for ours.

The meal was absolutely delicious.

I used brown sugar in my recipe and discovered that it elevated my sweet and sour sauce for wings to a whole new level.

The dish was good, but it didn't have the red color I was expecting from a Chinese restaurant. Perhaps it could use less soy sauce.

I made some adjustments to the recipe by adding extra sugar, brown sugar, and duck sauce to balance out the tart and soy sauce flavors. Overall, following the recipe turned out well, but it required a few tweaks. Next time, I plan to use pineapple juice and ginger instead of water. Looking forward to making it again. Thank you for the recipe!