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Chinese restaurant style sweet and sour sauce

Last post Mar 29, 2011 5:49 PM by WATTLE . 26 replies.


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  • Re: Chinese restaurant style sweet and sour sauce

    aubie2--I haven't made this particular recipe, but have made many similar.  Usually you would mix all the dry ingredients together and cut the chicken in chunks and coat with the dry ingredients.  Then either deep fry them or even just pan fry them in some oil and then cover the chicken with the sauce. 

     

    carole

    False

    "If there are no dogs in Heaven, then when I die I want to go where they went."
    -Will Rogers

  • Re: Chinese restaurant style sweet and sour sauce

    I have to say that I've never made this either, and when my SIL gave it to me, I didn't notice that there were no directions for the chicken.   WIth the eggs in the ingredients, it almost sounds like it makes a batter that you coat the chicken with and then fry.   Although, I've also seen other recipes where you coat the chicken in the dry ingredients, let that set up, and then dredge in the beaten egg and another dredging in the dry before frying.   I'll try to remember to ask my SIL.  She lives in California and I'm in Iowa, so I never get to see her!   :-(

     

    Raejean

    False
  • Re: Chinese restaurant style sweet and sour sauce

    oh...I didn't even see the eggs in the recipe   Embarrassed.  Raejean is right, I'm sure.  First coat it with the dry mixture, then coat it with the egg and then again withthe dry mixture.

     

    carole

    False

    "If there are no dogs in Heaven, then when I die I want to go where they went."
    -Will Rogers

  • Re: Chinese restaurant style sweet and sour sauce

    Here is my chicken technique

    I use boneless, skinless chicken breasts. Cut into 1" pieces.

    Batter:

    1 Cup flower

    1 Cup water

    1 tsp salt

    1 egg

    Mix it all until it has the consistency of pancake batter.

     

    Double Dip (Makes a huge difference) 

    1. Drag each chicken peice through flower

    2. dip in batter

    3. Flower chicken again

    4. dip in batter again

    5. drop into 375 degree vegitable oil until cooked.

     

    False
  • Re: Chinese restaurant style sweet and sour sauce

    Many years ago I worked in a Chinese restaurant.  I knew what went into the sweet and sour sauce, but did not remember the quanities.  This recipe is it.  I used a recipe convertor and scaled it down for home use.  I also changed the food coloring from yellow to red and added a quanity for the cornstarch.  At 2 tbls it will be fairly thick.  You can always half that and start there.  Makes enough for a dish for Sweet & Sour Chicken or for dipping. (Serves 4?)

    Recipe convertor link:  http://chefben.tripod.com/recipe_calculator.html

    Ingredients:

    1 1/2 cups water
    1 cup sugar
    1/4 cup soy sauce
    1 tbsp. mushroom flavored dark soy sauce
    3 tbsp. white vinegar
    1/2 cup orange juice
    3/4 tsp. red food coloring
    2 tbsp. corn starch

    Directions:

    Combine all ingredients except cornstarch.  Bring to a soft boil.
    Mix cornstarch with a little cold water then wisk into sauce.  Enjoy!

    False
  • Re: Chinese restaurant style sweet and sour sauce

    Bump would you please post your conversion on the sauce, I would love to try it. Thanks Gail

    False
  • Re: Chinese restaurant style sweet and sour sauce

    Chinese Sweet and Sour Sauce recipes from newspapers:

     

    ==================================================

     


    Basic Sweet and Sour Sauce

     

    1/4 cup granulated sugar
    1/4 cup vinegar
    1/4 cup ketchup
    1/4 cup soy sauce

     

    Thoroughly mix sugar, vinegar, ketchup and soy sauce.
    Serve hot or at room temperature as a simple sauce or dip
    to accompany vegetables or roast meats.
    Makes 1 cup.

     

    Source: Spokane, WA - Spokesman-Review, Aug 23, 1994

     


    ==================================================

     

    Sweet Sour Sauce

     

    2 tbsp cider vinegar
    1/2 cup plus 3 tbsp water
    6 tbsp granulated sugar
    salt to taste
    1 tbsp ketchup
    1 tbsp cornstarch

     

    Combine the vinegar, half a cup of water, sugar,
    salt and ketchup in a small saucepan.
    Bring to a simmer.

     

    Blend the cornstarch with the remaining water
    and stir it into the sauce. Cook until thickened.
    Makes 3/4 cup.

     

    Source: Hendersonville, NC - Times-News, May 14, 1981

     


    ==================================================

     

    Sweet and Sour Sauce

     

    1 cup granulated sugar
    2 tbsp cornstarch
    1/4 tsp salt
    1 cup red wine vinegar
    1/2 cup orange juice
    1/2 cup pineapple juice (drained from pineapple chunks)
    1 can (6 oz) tomato paste

     

    Blend sugar, cornstarch and salt. Stir in vinegar,
    fruit juices and tomato paste. Cook, stirring constantly,
    until thickened and glossy.
    Makes 3 cups.

     

    Source: Modesto Bee newspaper, Jan 31, 1973

     

    ==================================================

     

    Sweet-and-Sour Dipping Sauce

     


    1 1/2 tablespoons rice vinegar
    2 tablespoons sugar
    1 tablespoon quality ketchup
    1 teaspoon soy sauce
    1/4 cup water
    1 tablespoon corn or peanut oil
    1 1/2 teaspoons minced garlic
    1 teaspoon minced fresh ginger
    1 teaspoon cornstarch dissolved in 1 tablespoon cold water

     

    Preparation

     

    1. Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.

     

    2. Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.

     

    3. Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.
    Makes about 1/2 cup.

     

    Source: New York Times, Dec 21, 1997

     

    ==================================================

     

    Sweet-and-Sour Dipping Sauce

     

    1 tbsp cornstarch
    1/2 cup orange juice or pineapple juice
    1/2 cup brown sugar
    3 tbsp cider vinegar
    1 tbsp ketchup
    1 tbsp soy sauce
    dash Tabasco sauce (optional)

     

    Makes 2/3 cup

     

    Place cornstarch in 2-cup glass microwave-safe measuring cup.
    Add a little orange juice, stir to make a smooth paste.
    Add remaining orange juice, brown sugar, vinegar, ketchup
    soy sauce and Tabasco.

     

    Cover with plastic wrap and microwave for 2 to 4 minutes,
    until mixture comes to a boil and thickens.

     

    Source: Portsmith Daily Times, Jun 17, 1989

     

    ==================================================

     

    Sweet and Sour Sauce

     

    3 tbsp apricot preserves
    1 tbsp soy sauce
    3 tbsp cider vinegar
    1 tbsp granulated sugar
    1/4 cup water
    1 tbsp cornstarch dissolved in 1/4 cup water

     

    In a small saucepan over medium heat, mix first 5 ingredients.
    Stir simmering 2 minutes, stirring constantly; gradually
    stir in cornstarch mixture until thickened, stirring
    constantly.

     

    Source: Spokane Chronicle, Jun 16, 1992

     

    ==================================================

     

    Sweet and Sour Sauce for Lumpia

     

    1/2 cup vinegar
    1 cup water
    1 cup granulated sugar
    2 tbsp cornstarch
    2 tbsp catsup
    1/2 tsp salt
    1/2 tsp crushed red chili flakes
    1/2 tsp minced garlic

     

    Combine vinegar, water, sugar, cornstarch, catsup, salt
    and chili flakes and garlic in a small saucepan.
    Stir until cornstarch is dissolved. Bring to a boil
    over medium heat. Heat until thickened, stirring.

     

    Source: Sarasota Herald-Tribune, Mar 25, 1982

     

    ==================================================

     

    Sweet and Sour Dipping Sauce

     

    2/3 cup apricot-pineapple preserves (or 1/3 cup each separate apricot and pineapple preserves)
    2 tbsp water
    1 tbsp catsup
    1 tbsp white vinegar
    1/8 tsp liquid red pepper seasoning
    1/16 tsp minced garlic

     

    Combine all ingredients in saucepan. Heat to boiling, stirring
    occasionally. Serve warm as dipping sauce for Wonton etc.
    Makes 3/4 cup.

     

    Source: Lodi News-Sentinel, Mar 11, 1981

     

    ==================================================

     Sweet and Sour Sauce

     

    1 tbsp corn starch
    3 tbsp granulated sugar
    1/2 cup pineapple juice (reserved from canned pineapple)
    1/2 cup cider vinegar
    1/4 cup ketchup
    1 1/2 tsp soy sauce
    1 garlic clove, finely chopped

     

    Combine ingredients in a mixing bowl.
    Whisk until well combined.
    Pour into saucepan and simmer until thickened,
    about 3 to 4 minutes.

     

    Makes about 1 cup.

     

    Source: Lawrence Journal-World, Jan 29, 1986

    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  • Re: Chinese restaurant style sweet and sour sauce

    Do not post often but when I saw this I thought I wld share our local Chinese Restaurant recipe. Pinky is the owner & he shared this w/me. Hope you like it and enjoy....

    Sweet & Sour Sauce

    2 cups vinegar

    3 -1/2 cups water

    1/2 cup ketchup

    1-1//2 cups white sugar

    1/2 lemon slice

    Mix above & bring to boil. Boil for 1/2 hr. Add cornstarch to thicken. Add some red food coloring if desired....Also can add some pineapple chunks if desired.

     

    False
  • Re: Chinese restaurant style sweet and sour sauce

     I like the idea of orange juice as one of the ingredients,should be very nice,

    Thanks Kindly.Yes

    False

    Wattle Paradise

  • Re: Chinese restaurant style sweet and sour sauce

     Orange juice was definately one of the ingredients for theS&S sauce at a Chinese restaurant once worked at. I may still have the recipe for it somewhere and if I can find it i'll post it for you.  know it also had some minced green peppers I think. And maybe some red ones, can't remember what made it turn kinda pink. I used to buy one on the market that was really close to it. I hven't made Shanghi Rolls in such a long time and that was what I used it for.

    Went back and read some of the other posts and recognized LaChoy as the S&S sauce I used to buy that was like the one they used to make.

    False

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  • Re: Chinese restaurant style sweet and sour sauce

     

    False
  • Re: Chinese restaurant style sweet and sour sauce

     DAR lady,

    Would love to have your recipe if you can locate it.

    Wattle Big Smile

    False

    Wattle Paradise