Easiest Way to Cook Delicious Sweet and sour sauce from Serious Eats

Sweet and sour sauce from Serious Eats. Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken. While it can be found in diverse forms in China, the American version of sweet and sour sauce that you're likely to get in your bag of takeout builds upon a simple mixture of. Sweet and sour pork and in fact sweet and sour in general is very popular in Chinese cuisine.

Sweet and sour sauce from Serious Eats Sweet and sour sauce is best stored in the refrigerator, where it will be good for several days. To prevent food waste, always use the smell test I'm Tiffany – blessed wife and mother of two living outside Atlanta, GA. I believe you can eat real food without going broke AND without spending all day. You can have Sweet and sour sauce from Serious Eats using 7 ingredients and 2 steps. Here is how you cook that.

Ingredients of Sweet and sour sauce from Serious Eats

  1. Prepare 1 tablespoon of cornstarch (about 7g).
  2. You need 1 tablespoon (15 ml) of water.
  3. It’s 2/3 cup (160 ml) of pineapple juice.
  4. It’s 1/3 cup (74 g) of light brown sugar.
  5. It’s 1/3 cup (80 ml) of rice vinegar.
  6. You need 3 tablespoons (45 ml) of ketchup.
  7. Prepare 1 tablespoon (15 ml) of soy sauce.

Sweet and Sour sauce is essential for dipping Crispy Homemade Egg Rolls or my favorite Crab Rangoon! If you've never tried a homemade sweet Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia's top food blog]. She believes that anyone can make amazing food with. This simple sweet and sour sauce is delicious with egg rolls, spring rolls and other Asian-inspired delicacies.

Sweet and sour sauce from Serious Eats instructions

  1. In a small bowl, whisk together cornstarch and water. Set aside.
  2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks..

The pineapple tidbits may be omitted. Make this with Crab Rangoon for dipping as an appetizer and this makes for an easy Chinese takeout meal at home! See more ideas about Serious eats, Asian recipes, Recipes. Everything you'd expect from a Chinese-takeout sweet and sour sauce—a fruity base, sugar for extra sweetness, rice vinegar for the sour component, and ketchup for that reddish hue—with an unmistakably Western touch. The Best Ever Sweet and Sour Sauce with more flavor than you can wrap your mouth around.

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