Chinese Sweet and Sour Sauce
A perfect blend of sugar, vinegar and tomato sauce

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Chinese Sweet and Sour Sauce

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Ingredients

Adjust Servings:
1 cup + 1 teaspoon (approx 230g) Sugar
4 tablespoons / 60ml Rice Vinegar
4 teaspoons / 20ml Water
5 tablespoons / 75ml Ketchup (Tomato)
1/4 teaspoon Salt
1 teaspoon / 5 ml Orange Squash / Cordial
To Thicken
4.5 teaspoons / 1.5 tablespoons Water
4.5 teaspoons / 1.5 tablespoons Flour (Corn) or Arrow Root

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Sweet and sour sauces have been used in English cuisine since the Middle Ages.

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Ingredients

  • To Thicken

Directions

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A perfect combination of sugar, vinegar and tomato ketchup just waiting to be dunked or poured over your favourite chinese meal

Use Arrowroot instead of Corn Flour if you like your sauces more clear and see through. Cornflour will give a cloudier look but the taste is exactly the same.

A perfect combination of sugar, vinegar and tomato ketchup just waiting to be dunked or poured over your favourite chinese meal
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Steps

1
Done

Start by heating your pan and add the ketchup, water, rice wine vinegar, salt and orange squash. Mix well until it heats and starts to slowly bubble

2
Done

Add the sugar, stir gently and continue to heat on medium / low until it start to gently bubble

3
Done

Mix the water and cornstarch (or arrowroot for a more see through sauce) together (often easier with your finger) to make a milky liquid, wait until the sauce is boiling nicely then slowly pour into the sauce and stir continuously until thickened. Add more slowly if required by making up more liquid again in the same ratio.

NEVER add cornflour or cornstarch directly to the cooked base as it will not combine and you will end up with lumps of it in the sauce.

4
Done

Turn off the heat whilst still stirring and allow to cool slightly before transfering to a pot

thecurrykid

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