Last week I gave a slow-cooker sweet and sour chicken recipe a whirl. The recipe called for two jars of sweet and sour sauce, but of course I couldn't let that fly. A quick google search led me to several different options for making sweet and sour sauce from scratch. I melded a few of these recipes together to come up with the version described below. I ended up making two batches of the sauce, as the first batch went into the slow-cooker, and I wanted a little extra for a batch of veggie egg rolls I decided to bake at the last minute. I think this sweet and sour sauce tastes just as good as any jarred variety -- dare I say even better, since I know exactly what went into it to make it?
Sweet and Sour Sauce (printer-friendly version)
makes about 2 cups
1/2 cup light brown sugar
1/4 cup granulated sugar
1/3 cup rice vinegar
2/3 cup filtered water
1/4 cup low-sodium soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
1. Combine all the ingredients together in a medium sauce pot. Heat over medium high-heat, stirring constantly. Continue cooking until the sauce has thickened, about 8-10 minutes.
2. Use immediately. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.
makes about 2 cups
1/2 cup light brown sugar
1/4 cup granulated sugar
1/3 cup rice vinegar
2/3 cup filtered water
1/4 cup low-sodium soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
1. Combine all the ingredients together in a medium sauce pot. Heat over medium high-heat, stirring constantly. Continue cooking until the sauce has thickened, about 8-10 minutes.
2. Use immediately. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.
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