Sticky takeaway style sweet and sour sauce

No Chinese is complete without the sweet and sour sauce

A favourite of many over the nation, the Chinese takeaway.

I think the chicken balls and sweet and sour sauce are pretty much mandatory when you order a Chinese takeaway.

This recipe is quick and easy and packs a punch of taste.

I’ll be completely honest i think the sauce in the above image may actually be chilli/sweet chilli looking at it, but that’s what i get for using stock photos.

Ingredients

• Tomato ketchup
• Light soy sauce (dark works but it makes a very dark sauce)
• White wine vinegar (malt works fine but white wine vinegar tastes a little cleaner)
• Sugar, caster or granulated
• 1 tin of pineapple chunks/rings
• Cornflour
• Salt/pepper to taste, though it shouldn’t need it

Equipment

• Saucepan
• Knife (if you have pineapple rings instead of chunks)
• Chopping board, if you need a knife
• Wooden spoon

Method

1. Open the tin of pineapple, KEEP THE JUICE!!! If you bought rings instead of chunks then cut them up.
2. Put the pineapple and juice in a saucepan.
3. Add ketchup depending on your palette, i usually use 2-3 tbsp.
4. Add soy sauce again depending on your palette, i usually use 1-2 tbsp.
5. Do the same with the white wine vinegar (i use 1-2 tbsp)
6. Repeat with the sugar (around 50g)
7. Put the pan on full heat until it comes up to the boil then turn the heat down low and let it simmer for 3-5 minutes.
8. Whilst it’s simmering mix some cornflour with a little water to make a slurry. The more you use the thicker the sauce will be so it’s best to use a little bit at a time.
9. If you don’t want the pineapple chunks in the sauce the strain though a sieve then return to the low heat.
10. Add cornflour and mix until the sauce has thickened.
11. Eat some chinese food.

A nice simple sauce

Badabing badaboom, sauce in 5 minutes great for dipping or drinking.

Did i say drinking, i meant uh…ok i like my sauces.

Chef on..