ISO sweet and sour sauce recipe

[Anna N]

Here in Canada I tend to think of chicken balls in a neon orange or an unnaturally red coloured sickly sauce. But I know of at least two people who will order nothing else from a “Chinese” menu. 

[liuzhou]

54 minutes ago, Anna N said:

Here in Canada I tend to think of chicken balls in a neon orange or an unnaturally red coloured sickly sauce. But I know of at least two people who will order nothing else from a “Chinese” menu. 

 

Yes. That sounds exactly like what I thought was 'Chinese' sweet and sour until I arrived in China. One of the very many misconceptions that soon got bust.

Edited December 11, 2021 by liuzhou (log)

[Susanwusan]

Yes, that's the sort of sweet and sour I was referring to, the neon gloop, but without being so neony or gloopy, a "nice" version.  I wasn't thinking of battering the chicken, frying it a bit, letting it cook in its own juices or with a bit of moisture added and then stirring into the sauce, the sauce being a requirement, not just a coating on the chicken.

[JoNorvelleWalker]

Orange sauce.

 

[Duvel]

It’s not so much a recipe, but a general method:

 

One part vinegar, one part 100% fruit juice (orange, cherry, mango, pineapple, …). Half a part ketchup to give some body if going in the „fake Chinese direction“ or bag juices / stock from your desired protein for a more classic approach. Sugar to taste (depends on fruit juice, just go by taste), all whipped together and brought to a boil for half a minute or so …

 

A thickener of choice (flour/butter, cornstarch, …) added and brought to the desired thickness. 

Edited December 19, 2021 by Duvel (log)