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By Robin from Washington, IA
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Can you make sweet and sour sauce without soy sauce?
By Robin from Sheboygan, WI
I make homemade egg rolls, and usually use soy sauce in my sauce, but I am sure it could be left out.
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How do I make the sauce for sweet and sour chicken?
By Caroline from Johns Island, SC
If you are looking for the type that you get in a Chinese restaurant, I have yet to find a recipe that is like it. I finally found a container at Smart and Final that is really good.
There are a lot of recipes on the internet, try Recipezaar.com, they have just about anything you can think of! (01/19/2010)
Three of my favorites, all are great for dipping as well as stir frys.
Makes about 3/4 cup.
Sweet and Sour
Combine the brown sugar and cornstarch in a saucepan. Stir in the vinegar, juice, and soy sauce. Add the ginger and garlic powder. Heat over medium heat, stirring constantly, until it is thick and bubbling. Set aside to cool.
Jan, : ) BD
PS: Adding a drop of red food coloring adds the color to your sauces. (01/19/2010)
Here is a good sauce that I use on chicken pieces. It's darker than the sauce you have at the Chinese restaurant or buy at the store. The name of the recipe is Japanese chicken.
Cut up roasting chicken and place in baking dish. Combine sauce ingredients in bowl and pour over chicken. Cover and cook chicken at 350 degrees F for approximately 1 hour and 30 minutes or until meat falls of the bone. (01/19/2010)
I need a recipe for sweet and sour sauce.
This one looks pretty good.
Sweet and Sour Sauce
Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-1/2 minutes on high or until thick, stirring every minute.
My family loves this sweet and sour recipe. It might be possible to adapt it by substituting cherry juice for part of the pineapple juice. We like it with chicken nuggets, or the meatballs from Sam's Club. When I make the meatballs, I open a can of pineapple chunks, drain the juice to make the sauce, and then add the chunks to the sauce after it thickens. It's really good served over rice.
A very simple, but tasty sweet and sour sauce is to combine one bottle of chili sauce to 1 small jar of grape jelly. Heat over medium low heat until melted and use as desired. (04/28/2004)
I just received this recipe from a friend. I didn't try it, but it is a recipe from Emeril Lagasse.
Sweet and Sour Sauce
Combine all ingredients in small saucepan. Bring to a boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool.
Makes about 1-1/2 cups (4 servings).
Take one jar pineapple/apricot preserves and mix with white vinegar, just slightly to taste. Mix in a blender so preserves aren't chunky anymore. That's it. If you can't find combined preserves, just get apricot and pineapple and blend them 1/2 and 1/2. Otherwise just apricot with the vinegar. (05/01/2004)
By Lynn Thomas
Put corn starch into a bowl and add about 3/4 cup of water and stir until it is well-mixed and smooth. Set to the side.
Pour pineapple juice into a large sauce pan and heat. While heating, pour in vinegar, sugar, salt and just a tad bit of garlic powder. Continue heating, stirring constantly. Once it reaches a light boil, stir cornstarch and water mixture in the bowl again to remix the starch that has settled to the bottom. Pour this mixture into your sauce and continue stirring over medium low heat until it thickens and starts to look clearer. It won't be completely clear, because of the pineapple juice. If you want, you can add red food coloring to give it that nice dark pink color of sauces found in most Chinese restaurants.
This makes a very large batch of sauce, but the beautiful thing about it is, it can be put into small Ziplock bags and frozen for future use. It makes a wonderful glaze for baked or grilled chicken, is great with just about any kind of vegetables and meat over rice and such. This is just a really good, all-around sweet and sour sauce.
You can even add a couple of cups of orange juice to the sauce for a different kick, but this will thin the sauce, and may require you to add more corn starch. (08/27/2004)
Just made one using the most random recipe (because we had no cornstarch!):
Chuck all the ingredients into a saucepan and bring gently to the boil. No real quantities for those ingredients, just try and balance it. We were surprised how nice it turned out. (11/25/2007)
1/2 cup mustard to 1/4 cup grape jelly. (02/07/2009)