Reviewed: Apr. 10, 2012

Absolutely phenomenal!!!! A must have for any sweet and sour dish!!

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Reviewer:

Ret_Vets

Cooking Level: Expert

Living In: Bend, Oregon, USA

Reviewed: Oct. 19, 2011

Been searching for a sweet and sour recipe for a while, and this one is perfect! I did not add the MSG or the red food coloring. I did add sesame oil, only like a few drops since it is super strong.

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Reviewer:

luv2cook

Reviewed: Sep. 20, 2011

I did not use the MSG or the food coloring but I did add a touch of red pepper flake. Even without that, this tasted pretty close to restaurant-made sweet and sour sauce. My husband thought it was a little too sour and I thought it was a touch too salty so I might play with the vinegar and salt a little.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 27, 2011

thanks for sharing this recipe! its the closest to the one i had (and lost and had been making for yrs)and use it to make sweet n sour chicken. i reduced the vinegar and sugar (used half cup each), omitted the salt, msg, and food colouring and substituted the pineapple concentrate for the juice that comes in the pineapple can.

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Reviewer:

kelly

Cooking Level: Intermediate

Reviewed: Jun. 26, 2011

Just made this sauce for a "TRUE BLOOD" party tonight and I'm here to say this is "broke da mout Ono!" that is to say "this is one tasty sauce!" I like it much, much, better than what is served here on the Big Island. Only mad two changes. Used only 3/4c of vinegar and no MSG. I did use the red dye and I'm glad I did as it gave it a pleasant color and I think a little "eye appeal" goes along way with presentation. I'm mean come on people, what harm is 3 little drops going of food coloring going to do? This is being pared with Uncle Bills Chicken Strips from this site. A Hui HO!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Mar. 13, 2011

Fantastic! Better than my local Chinese place. Good with any meat I'm sure, I used pork. Thanks Uncle Bill, you and Uncle Ben made my night :)

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Reviewer:

mtnmama

Cooking Level: Expert

Home Town: Eureka, Montana, USA

Living In: Kalispell, Montana, USA

Reviewed: Mar. 11, 2011

This recipe was easy to make, everyone loved it. I am going to make a big batch and pour it over meatballs and bring to a stag that I am going to next weekend. I also left out the msg & food colouring, I took other reviewers advice and decreased the vinegar. Thanks for a simple recipe that even I can make.

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Reviewer:

grandmasladyjane

Cooking Level: Beginning

Living In: Windsor, Ontario, Canada

Reviewed: Jan. 9, 2011

This is really good tasting. I had to reduce the vinegar by half. I had no pineapple concentrate and had only a 1/2 c. of juice from some canned pineapple. I didn't use the red food coloring either - my finished product is such a dark brown due to the soy sauce, that no amount of food coloring could have had an impact. However, even with all of the above, this is excellent and I will be making it again. I served it with shrimp cooked in Unbelievable Fish Batter from this website. Great dinner.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Jan. 2, 2011

Just made this and it is a keeper. My husband loved it but I found it was too much vinegar, so will cut down to 3/4 cup next time. I did not have garlic powder so substituted garlic salt and omitted the seasoned salt. I added a little marachino cherry juice in place of the red food dye and omitted the msg. I added chunked pineapple, green pepper and onion and served it over brown rice and breaded chicken chunks. Do need to thicken a little more next time. Will also use garlic powder and seasoned salt next time. Lynn

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Reviewer:

Lynn's Recipe's

Reviewed: Nov. 22, 2010

With the exception of not having the pineapple concentrate on hand, I made no adjustments to the recipe and it was truly very tasty. The authors comments about chicken and ribs are a clue to its use however. This is a more sour sauce that is best with meat. I made this as a dipping sauce for some crab puffs we made and it was not a good fit. We keep small 6 oz. cans of pineapple juice in our liquor cabinet so I used one of those and therefore needed a bit extra cornstarch. Next time I make this for anything not 'meat glaze' based, I will drop the vinegar to 1/2 C, 1/4 water, and use extra pineapple juice for the other liquid.

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