Reviewed: Nov. 7, 2009

so easy and sooooo good.

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Reviewed: Jul. 1, 2009

This is the exact sauce that the Thai takeouts have!! I used siracha chili sauce instead of the chilis, and it is amazing! We have some left and are looking for something to dip in it.. lol

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jun. 29, 2009

This sauce is close to the sweet chili sauce that all the restaurants put on their wings. I did do as others mentioned, and doubled the cornstarch (which I mixed with a little cold water first to eliminate lumps). Next time I am going to also reduce the sugar a bit.

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Jennifer Klem

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: May 15, 2009

WOW! this is great! I served this with Vietnamese meatballs, and it made the meal. I thought the sweet complimented the sauce perfectly. I used Red Rooster chili pepper sauce (a staple in our house) and this recipe is going to be a keeper! I think it will be great with egg rolls and spring rolls, too. Thanks!

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Robyn Cotter

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Reviewed: Mar. 21, 2009

This was amazing. I didn't have a hot chili to dice so I used tabasco in it's place. This taste just like the Thai sauce that Presidents Choice bottles. We had it with a Thai meal and the leftover was sitting on the table. Later, roasted chicken potato chips were dipped in it. Also amazing.

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rebeccaaa

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

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Reviewed: Feb. 6, 2009

Two teaspoons of red chilli pepper is too hot. Thank god for the 1 cup of sugar to balance it out.

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Sarah

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Reviewed: Dec. 21, 2008

Very good!

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Sean

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

i scaled this down to 6 also but wish i would have scaled it down to 12 instead and frozen some of it. i took the suggestions of the reviewers and halved the sugar and doubled the cornstarch. served it w/ homemade deep fried wontons. i think w/ all of the sugar it would be a great homemade sweet and sour sauce for eggrolls. thanks for such an easy recipe w/ ingredients i already had on hand.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 29, 2008

Very good flavor! Was a little thin so I added more corn starch. Had great spice (serrano pepper) and perfect sweetness (used recommended amount). LOVE THIS SAUCE!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: May 12, 2008

Awesome!! I had been so afraid to try something with chile peppers -- no more! I cut it to 6 servings (there's only 2 of us here) used about 2 t *dried* chile peppers (altho it could be way more), and put way more ginger and garlic (maybe that's why it wasn't too sweet for me) and, yes, more cornstarch, and a big squirt of corn syrup. mmmmm! Will definitely make again!

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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 11, 2008

I thought this was pretty good with a bit of tweaking, but extremely sweet. I cut the sugar in half and doubled the corn starch. Next time, I'll cut the sugar more.

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Dionne

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 30, 2008

This was so good. As good as the "prepared" type at the grocer. I halved this recipe and used prepared ginger and chili paste. It was excellent with the turkey and shrimp egg rolls, fried pork won tons, and crab Rangoon.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Apr. 3, 2008

YUM! I loved this sauce. I didn't cut back the sugar, but didn't mind how sweet it is. I also didn't have the minced chili pepper and added powdered chili pepper instead. Mine tasted more like a plum/sweet & sour sauce. Still good!

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Mar. 6, 2008

I started out with half the water and the 1 cup of vinegar. I used powdered garlic and ginger. I used about a teaspoon of each. I added a 1/4 teaspoon of red pepper flakes. I also added an extra teaspoon of ketchup. I started out with a 1/4 of a cup of sugar, taking others advice to cut back on it. From there I added another 1/4 up and another, I still didn't find it sweet enough, I added more by the teaspoon after that, and tasting after each addition, just as I did with the 1/4 cups. After I got the taste, I used the other 1/2 cup of water and added 2 heaping tablespoons of cornstartch. I tasted the sauce one last time, then stuck it in the fridge.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Jan. 16, 2008

A fun recipe. Very pungent when you start marking it, recommend a well ventilated area! I followed the advice of previous posters and used about half the sugar. Was delicious. Probably going to use a hotter pepper next time though as it lacked the kick I preffer.

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Zotonian

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Reviewed: Jan. 13, 2008

BEST SAUCE EVER!

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KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 4, 2007

I impressed family and freinds with this recipe, and everyone loves it. Just like you get in the Chinese. It did take me a couple of practices to get it just right though. Well worth it!

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SPARKLYSCOTTY

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Reviewed: Jun. 28, 2007

My husband liked it. I did not care for it too much.

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Apr. 3, 2007

Whatever you do, follow the other reviewers' advice and cut the sugar WAY back. I didn't, and ended up throwing it away because it was virtually inedible. The second time, I just added Splenda til it was as sweet as I wanted. I also find that mixing cornstarch with a little water helps to eliminate any lumps.

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