Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.
I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.
You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.
Looks good. What’s the recipe?
Not OP but…
Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.
I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.
You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.
We need it for research, OP.
Yeah, asking for a friend
This is friend, what’s the food directions?
Back and to the left