Chinese Sweet & Sour Sauce
These amazing Chinese Sweet & Sour Sauce recipe tastes just like a Chinese Restaurant. It is perfect for dipping spring rolls into and other fried foods. It equals great as a sauce over crispy chicken and steamed rice. You need less than 5 minutes and is loved by everyone!The recipe can be easily doubled or tripled for a larger serve!
Ingredients
- 2 teaspoons cornflour, mixed to a slurry with 1 tablespoon water
- 2 tablespoons tomato sauce or Ketchup
- ½ cup caster sugar
- ¼ cup white vinegar
- ¼ cup water
Instructions
- Place cornflour into a small bowl and add 1 tablespoon water to make a slurry. Add tomato sauce or Ketchup and whisk until well combined. Set aside.
- Place caster sugar, white vinegar and water into a small saucepan and bring gently to the boil, stirring often or until sugar has dissolved.
- Once sugar mixture comes to the boil, working quickly, pour in the cornflour/tomato mixture and whisk well until throughly combined and mixture starts to thicken. Remove immediately from heat and set aside at room temperature to cool completely. Once cool, use straight away or store in an airtight container in the fridge for up to 3 days.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.