An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
Ingredients15 m servings 83
- Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
- Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.
- Cook's Notes:
- Use a pot that allows room for the bubbling sauce, as it will burn skin in a pan that's too small when it bubbles and you're stirring.
- Unlike the majority or American restaurants that I've been in, this is truly a sweet and sour flavor and is golden in color, as opposed to red.
Per Serving: 83 calories; 1.1 18.6 0.1 0 244 Full nutrition
ReviewsRead all reviews 9
This is really good! Just the right balance of sweet and sour. I use vegetable broth to make it vegetarian, but other than that, I don't change a thing. It's great as a sauce for fried tofu.
Super easy.... super quick. Added it to homemade meatballs in slow cooker. Delish. This will be my new go to meatball sauce. No more store bought for us.
The change I made was to use Splenda rather than sugar, so that someone who'd had bariatric surgery could eat it without dumping. It was delicious, tasted just right, and we both feel great aft...
So much better than the restaurant sickly sweet stuff. This is more sour than sweet, for me just sweet enough as I like the vinegary bite this has. Will remake, would be great on chicken or tof...
Made it as is. Maybe next time is all a little less sugar, but really good and went well with ground pork patties recipe I found here. I made meatballs and put them in the sauce. Delish!
I used 1/2 cup coconut palm sugar and it was a little tart. I loved it anyway and froze portions. Next time I'll try 3/4c. palm sugar and sambal oelek or sriracha to spice it up.