The Sweet And Sour Sauce
- I normally make the sweet and sour sauce in advance, usually in a larger batch. Keep it in separate containers, so you only need to take one portion out from your freezer when required.
- The amount of sauce you need is a very personal choice. You can generally use any amount from 25g to 35g of sauce for every 100g of meat you intend to cook.
- The three main constituents of the sweet and sour sauce are chili sauce, tomato ketchup , and plum sauce. You may find that these ingredients flavors can vary from brand to brand. The brand I use is as below, but by all means, use any brands you can find where you live. You may need to adjust the amount to suit your taste buds to the desired sourness, spiciness, and sweetness you wish to achieve. Let me know the outcome by putting your comment in the comment box at the bottom of this post.
- You may also use lime juice instead of lemon juice. There is no fixed formula for this, even though for the most authentic way to prepare it.
- Cornstarch slurry is unnecessary as this sticky sauce coats the chicken piece.
How To Make The Sweet And Sour Sauce In Bulk
The sweet and sour sauce is also suitable for other Chinese foods. For example, we also use it for sweet and sour pork, sweet and sour tofu, and sweet and sour fish. These recipes have minor differences, but they are prepared with the same sauce. Therefore, it is helpful to make a large batch and prepare another dish next time.
The method is straightforward. Place all the ingredients below in a small pot over low heat and wait until they boil. Then remove it from heat and let it return to room temperature.
Transfer the sauce to airtight containers that are freezer-safe. This sweet and sour chicken recipe is enough to fill up eight containers. Each portion is meant for cooking one pound of chicken/fish/pork.
The sauce ingredients are:
Method of preparation:
- Mix all the items and bring them to a boil.
Note: Some recipes use rice vinegar to make the sauce. However, I prefer adding the acidic taste with lemon juice, which adds more flavor to the chicken.
Why Is Chinese Sweet And Sour Chicken Special
The origin of sweet and sour chicken was in the 18th century or earlier in China. It spread to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to food and drink as trades. In some countries, the dish is known as Ku lo yuk . Traditionally, pork is used, but I use boneless chicken breasts in this popular recipe as it is more popular and acceptable to everyone. You can also use chicken thighs meat if you which is more tender and juicy.
This dish consists of chicken with cornstarch batter into bite-sized pieces and subsequently coated with the sweet and sour sauce that consists of ketchup, chili sauce, plum sauce, sugar, lemon juice, and salt. Some versions of Ku lo sauce contain vinegar instead of plum sauce. The sauce is stir-fried in a large skillet with vegetables such as tomato, cucumber, pineapple, and onion. The deep-fried chicken pieces are then added to the vegetables to stir-fry over medium-high heat briefly to preserve the crispiness.
Quick and easy sweet and sour chicken recipe
Want to impress your friends and family members? This authentic Sweet and Sour Chicken is the answer! Authentic and delectable Chinese take-out standard dish made right in your home kitchen. You can prepare this recipe in just twenty minutes.
Also Check: The New Primal Buffalo Sauce
A Quick And Simple Dish For The Whole Family
If you like Chinese food, this sweet and sour chicken recipe is ideal for a quick and delicious meal for your family. You can serve it together with steamed rice as most Asians do, with noodles, bread, or a bowl of salads. It tastes just as good as directly from the Chinese restaurants.
The best of all is that this is a foolproof recipe. You can adjust the amount of chili sauce, plum sauce, and sugar in the recipe to what you prefer.
