Reviewed: Jul. 28, 2008

this was very spicy and i love spicy, but it never thickened up for me, i added cornstarch and it still did not thicken up so i used it as a glaze on some shrimp very good still

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tonit22

	Cooking Level: Expert Living In: Downers Grove, Illinois, USA
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Reviewed: Jul. 1, 2008

All I can say is make it exactly the way it is and you can't go wrong. I served it with tokatsu and everyone raved about it and was very surprised at the flavor that this sauce brought to the table. Will def make on many occasions.

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italianmomof3

	Cooking Level: Expert Living In: Tulsa, Oklahoma, USA
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Reviewed: Jun. 3, 2008

Tried to make it, but it always came out too thick. I'm following the recipe, what did I do wrong?

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Kris S.

	Cooking Level: Intermediate Living In: Woodland Hills, California, USA
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Reviewed: Mar. 4, 2008

I used balsamic vinegar, and it was DELICIOUS with Chicken Katsu! Thanks for this!

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Dawn Marie


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Reviewed: Jan. 22, 2008

I did not care for this recipe. The vinegar overpowers this sauce and it really should be titled hot and sour sauce.

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DEB

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 5, 2008

The sauce was good but very strong. When I put my garlic in they turned green! I used a stainless steel pan, so i don't know if that had anything to with it. I contemplated dumping it, then decided to add the crushed red peppers....the sauce looked festive, so i ended up serving it.

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Kiburdan

	Cooking Level: Intermediate Home Town: May Pen, Clarendon, Jamaica Living In: Apopka, Florida, USA
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Reviewed: Dec. 10, 2007

I too, was amazed how delicious this sauce was when paired with the Chicken Katsu recipe! Thanks! We loved it!

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tingling taste buds

	Cooking Level: Intermediate Home Town: Hudsonville, Michigan, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 7, 2007

This is the best asian dipping sauce I have found. It is perfect for wontons, eggrolls, lumpia and whatever!! I did add about 3T of cornstarch mixed with 2T if water to the sauce while is was simmering and that made it the perfect dipping consistancy for dipping.

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Mom_of_2

	Cooking Level: Expert Home Town: Kent, Ohio, USA Living In: San Antonio, Texas, USA
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Reviewed: Aug. 15, 2007

Excellent! Definitely add 1 tbsp corn starch at the end or sauce is too watery.

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SSPILMANN


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Reviewed: Jul. 4, 2007

Awesome!! I made it as a dipping sauce for the Chinese Firecrackers and it was a hit!! Since I'm on Weight Watchers, I substituted the Sugar with Splenda. ..No one knew the difference!! I like spicy so anyone else should try a little chili at a time, but it was perfect for me.

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RL5

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: Whittier, California, USA
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Reviewed: Jun. 10, 2007

My husband & I went bonkers over this sauce when we used it with the 'Chicken Katsu' & white rice I make off this site. I only used 1 t. red pepper flakes & it was spicy enough for us. Excellent!!

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tizzylizz

	Cooking Level: Expert Home Town: Milford, Michigan, USA Living In: Apex, North Carolina, USA
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Reviewed: Apr. 7, 2007

this recipe was ok..added fresh orange juice and tons of orange zest to make it more flavorful.

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krista v.

	Cooking Level: Expert
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Reviewed: Feb. 5, 2007

This sauce was delicious. I added 2 TBL of cornstarch to thicken it and it was a hit at my superbowl party.

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Michele C.


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Reviewed: Jan. 31, 2007

Wow, this was really authentic! I served it with store bought eggrolls from the freezer section and made fried rice and hot and sour soup. My hubby was so impressed he asked me to serve as an appetizer at our superbowl party this weekend!

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GABESGIRL

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: Monrovia, California, USA
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Reviewed: Jul. 14, 2006

This sauce is outstanding! I also thickened it with cornstarch (about 1 TBS).. The chilis gave it a fantastic color and flavor. I will definately be making this again.. thanks much!

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