Reviewed: Nov. 6, 2009

I used this sauce for marinating and basting a whole chicken, and I made a few revisions as well! I, first of all, doubled the recipe. And like many others, wanted a thicker sauce. I didn't have corn starch so I used 2 T (1 T if you don't double recipe) of bread flour, also I added an extra 1/3 cup of sugar for a more "syrupy" consistency. Didn't have rice vinegar substituted distilled white vinegar. Turned out great! Just what I was looking for. Thanks for the recipe!

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Hillary

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Reviewed: Oct. 28, 2009

All I can say is fabulous! This was the closest to "the right stuff" I've ever made! Excellent! I took the advise of others and added 1/2 Tbs. of cornstarch (for thickening). Great job! Too easy; just the way I like recipes. One day I got ambitious and made egg-rolls. So I had to find a dipping sauce. My family decided they preferred my 'stuff' to our favorite Chinese restaurant. What have I started?!

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Sara

Cooking Level: Expert

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Reviewed: Sep. 21, 2009

I thought this was the perfect combination of flavors, but definitely too spicy. I've made it twice, the second time with garlic powder instead of fresh (because I was out) and only a sprinkle of red pepper flakes and it was perfect!

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HUGSMOMMY

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Reviewed: Jul. 23, 2009

Its pretty good, but a bit vinegary for my taste! I might add more sugar next time! It is good with coconut shrimp!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 18, 2009

WE loved it! Made it as a dip for chicken nuggets. My husband at first said "why are you making a dip, I don't want any". In the end he finished it all! Thanks so much. I am making it again to night.

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Talia

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Reviewed: Apr. 29, 2009

This is great as a dipping sauce for sticky rice, the perfect balance of spicy and sweet!

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Jan. 16, 2009

Tasty and easy to make. Next time I'll use my outdoor grill burner to avoid the heavy aroma of vinegar in the house.

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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jan. 4, 2009

Fantastic sauce for eggrolls or wontons. It is meant to be on the thin side to gently flavor, not coat, items. Just like the good oriental restaurant versions.

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Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: Dec. 28, 2008

Loved this sauce. Made no changes at all. I liked that it wasn't super thick, more of like a nice syrup consistancy. Thanks for posting this.

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girlwolf

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Reviewed: Oct. 27, 2008

Everybody loves this, including me, so definitely 5 stars. It's also very easy to make and I usually have all ingredients on hand. I served it with shrimp egg rolls.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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. 20, 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: Rockford, 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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Hot and Sweet Dipping Sauce

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