Reviewed: Aug. 25, 2009

My husband called and said he was bringing home Crab Rangoon and Egg Rolls from a Cambodian lady @ work. This recipe was just perfect for dipping! And easy! Plus, I had all the ingredients on hand! Thank you!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Aug. 22, 2009

This is a good sweet and sour sauce just the way it is. It has ingredients I always have in the house. It may need more cornstarch, but that's a simple fix with a little water with cornstarch stirred into it and then cooked into the boiling sauce until it thickens.

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Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 21, 2009

This was ok, but not great. It was too watery and definitely needs more cornstarch than called for, and was more sour than sweet. Next time I will stick with my mom's sweet and sour sauce which calls for pineapple juice and has a more syrup-like consistancy.

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Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 20, 2009

I made a few changes because we are diabetic. I used 1/2 c Splenda and 1/4 c Splenda Brown Sugar Blend, 1/4 c Ketchup, 1/4 c orange juice (that is what I had on hand) 1/4 c water, 1/4 c vinegar, 1/4 c low sodium soy sauce and 2 T flour (didn't have cornstarch). It came out wonderful, however I think pineapple juice would have been better, or maybe a little less orange juice, b/c there was a very definite orange taste. We LOVED this with our Chinese food!

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LOUEGIRL

Cooking Level: Intermediate

Living In: Houma, Louisiana, USA

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Reviewed: Aug. 18, 2009

Yep! Tasted good and easy to make. Used it over noodles and beef.

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somerset

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Reviewed: Jul. 26, 2009

Very yummy! I needed a "duck sauce" for egg rolls and this was the recipe that I had all the ingredients to make. Next time I will try the brown sugar and use it over chicken, veggies and rice. A definite keeper.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Jul. 16, 2009

This recipe was great! I loved it as-is, BUT...I added a tiny bit of sriracha sauce (don't tell my spicy-wimpy husband). Thanks!

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Ainsley J

Cooking Level: Intermediate

Living In: Irvine, California, USA

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Reviewed: Jul. 15, 2009

I used this sauce over a stirfy, with veggies and beef. It turned out great. Next time I would change the white sugar to brown sugar. EDIT: I used brown sugar, and it made a big difference!! WOW! I used it as a dip for appitizer and people coulndn't believe I made it they assumed it was store bought!!

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BPEMBLETON

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Jul. 11, 2009

excellent recipe, my family expects me to make this everytime we need sweet and sour sauce. I did sub orange juice for the water though, it made it more tangy which is a family preference.

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SAINTSILKYMOPED

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Jul. 2, 2009

I doubled it and used it with chicken, bell peppers, onions, and pineapple (generous amount) and served it over rice. It was terrific tasting, easy to prepare and the kids loved it. This will be easy to remember over and over again, and I have the ing. on hand always.

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shecooks4_6

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Reviewed: Jun. 27, 2009

I cut the recipe in half and used it as a stir-fry sauce with bok choy and chicken. Excellent! I will use this again. Thanks for sharing!

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SAILORTIFF

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Reviewed: Jun. 15, 2009

This is such a great sauce! I'll never buy a jar of sweet and sour sauce again!

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Yumalicious321

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Parker, Colorado, USA

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Reviewed: Jun. 4, 2009

a bit too sweet for my taste, but otherwise it is excellent!

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MaryJane

Cooking Level: Expert

Home Town: Caracas, Distrito Federal, Venezuela

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Jun. 3, 2009

I use this sauce all of the time at work for chicken wings. I work at a college and the students sing to have sweet & sour wings as the special for the night. Thank you for the recipe!

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MalElaine

Cooking Level: Intermediate

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Reviewed: May 28, 2009

SIMPLE SIMPLE SIMPLE! Husband says this is better than any sauce he has ever had at a chinese restaurant! KEEPER!

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shellyschlau

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Reviewed: May 27, 2009

This sauce its AMAZING!!! I made zero changes, it tasted just like something I would get from a chinese food place (americanized of course). My suggestion is before you start subbing all the ingredients (which will obviously impact the overall flavor) make a small batch & decide for yourself. I only use low sodium soy sauce, maybe thats why my batch turned out fantastic as written. My kids & husband thought it was fantastic. I pared it with sweet and sour sausage from this site and served over rice.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 20, 2009

I made it with a few alterations based on reviews. I used half white sugar, half brown sugar, used cider vinegar, and extra ketchup. end result isn't anything like a traditional sauce but wasn't bad. When I tasted it before serving, I thought it would mess up my egg rolls but in the end it complimented it well.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: May 7, 2009

I had struggled for well over an hour trying to make 2 other recipes that I had for sweet and sour sauce. My husband reminded me as I was almost in tears, to go to all recipes and find a different recipe. Well I found it! This recipe is quick and easy and tasted wonderful! Thank you so much NAG_CA I will cherish this recipe.

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