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Sweet and Sour Sauce



Recipe Info


Difficulty: Easy
Mess Level: Low
Yield: 6 Servings
Prep Time: 1 min
Cook Time: 5 min

Ingredients


  • 1 Cup Sweet Chili Sauce (I like Mae Ploy brand which is spicier than most brands)
  • 2 Tablespoons Apple Cider or White Vinegar
  • ½ teaspoon Soy Sauce
  • Pinch of Salt

Directions


To Server Hot:

  1. Whisk all ingredients together in a small saucepan and heat until it simmers. Serve immediately.

To Server Cold:

  1. Whisk all ingredients together in a bowl.
  2. Serve with Crab Rangoon, chicken or stir fry!
  3. Enjoy!

Did You Make It? Tag Us!


@CleaverCooking
@CleaverCooking

Savannah Says...


  1. What if I like my sauce on the sweeter side?

    1. Sometimes it's nice to be sweet...
      Most restaurants serve a very sugary sauce which might be what you’re used to. To make it a little sweeter, just add a Tablespoon of sugar. OR more vinegar if you like it on the sour side.
  2. How long will it keep?

    1. The answer is on the bottle...
      As long as the date on the bottle of Sweet Chili Sauce you used. Just make sure you cool it completely before covering it in the fridge.

Ramblings of a Line Cook

My first experience with sweet and sour sauce was at a Chinese buffet called China One in Gladstone Missouri. I was probably somewhere around nine years old and every Wednesday like clockwork my mom loaded all of us up into the suburban and drove us 40 minutes to our Chiropractor appointments where we read Dr. Seuss’s Green Eggs and Ham book while waiting to have our spines put back into alignment.

We then piled back into the car and drove towards home. By this time lunch hour had come and gone and everyone was beginning to fight and sweat in the back of the car. So we would stop at the China One where we took up the long table reserved for large groups, and then we were turned loose with a sibling to go in pairs to the buffet. Oh, the joy!

There were breaded chicken pieces with soup terrines of sweet and sour sauce, a humongous pile of those sugary doughnut balls, a vat of lady fingers floating in banana pudding at the salad bar, which I avoided like the plague, and a Mongolian BBQ station where you built your own bowl and a sour-faced chef came out and cooked it on a round flat top in front of you.

Ah, the memories… While I’m not usually gung-ho on Chinese buffets these days I do love me some sweet and sour sauce which brings us to the recipe. I promise you don’t have to visit the chiropractor with all of your siblings to enjoy it. 😉

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