Reviewed: Jan. 20, 2013

So much better than the jarred junk! I did find it a pinch too sweet so I added soy sauce to taste. Also- always thought you had to boil corn starch to make it thicken? Could be wrong though ;-) but I boiled mine for a few minutes and it came out the perfect consistency. I subbed rice vinegar too. Great as is and with a splash of sirracha when you would like a little heat.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Nov. 11, 2012

I have a favorite Chinese restaurant where they have the best sweet'n'sour sauce and it is orange. All others have the pink version. When I saw this recipe, I had to try it and I am not disappointed. My family absolutely loves this sauce and I do not have to travel 60 miles now in order to get it. Thank you!

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Reviewer:

PaytonsGrannie

Reviewed: Sep. 18, 2012

it is easy to make I added a bit more brown sugar because it was super tangy but really delicious

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Reviewer:

jenniferpalmer89

Reviewed: Aug. 29, 2012

Just like what you get at a Chinese restaurant, family loved it!

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Reviewer:

debz114

Reviewed: Aug. 15, 2012

I found this to be still too "sour" even taking some of the other suggestions into account ie: increasing the brown sugar to 1/4 cup and using rice vinegar. I think I'll keep searching for something different.

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Reviewer:

Mrs. A.

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Aug. 10, 2012

A girl's got to do what a girl's got to do. hahaha... I used what I had at hand. Added 1/2 tsp cornstarch for the consistency I was looking for. Silly me I didn't have pineapple juice so I used the juice off the mandarin oranges. I substituted 1/4 tsp oil for sesame oil. I didn't have white vinegar so I used white wine vinegar. Guess I was in the mood for something spicy so I added chili garlic sauce. ...It was delicious

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Reviewer:

Kewee

Reviewed: Jun. 25, 2012

Very tasty and easy. I prefer more tart so upped it to 1/2 cup rice vinegar. I wasn't sure why the oil, but next time I'll use coconut for additional sweetness.

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Reviewer:

CarolTyson

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Reviewed: Feb. 5, 2012

needs to be thicker

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Reviewer:

jen

Reviewed: Jan. 28, 2012

loved the recipe. Substituted half grapefruit juice half mango juice for pineapple juice because of an allergy. turned out lovely

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Reviewer:

Emmy85

Reviewed: Jan. 9, 2012

As is, this recipe is only okay to me. I definitely like my sweet and sour sauce to be more viscous (like you'd get at a Chinese take-out place) so it needs more cornstarch. It's also pretty vinegary, but that could be improved upon with either more pineapple juice and brown sugar OR using rice vinegar vs. plain white distilled.

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