Sweet and sour sauce from Serious Eats. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor. Place formed nuggets on lightly greased baking sheet.
Bring sauce to a boil, stirring, then toss with pork and vegetables until sauce thickens and coats them well. Turn off heat and toss in pineapple chunks. Transfer to a platter immediately and serve with rice. You can have Sweet and sour sauce from Serious Eats using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Sweet and sour sauce from Serious Eats
- You need of cornstarch (about 7g).
- Prepare of water.
- You need of pineapple juice.
- You need of light brown sugar.
- It’s of rice vinegar.
- It’s of ketchup.
- Prepare of soy sauce.
Nanbansu is a sweet-sour Japanese sauce, dip, and marinade made from soy sauce, vinegar, mirin, and sugar. It's very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers), too. Grilled Chicken Skewers Get a Japanese Twist With a Sweet-Sour Marinade This is a delicious and healthy alternative to the quintessential deep-fried nuggets served with the unnaturally red sauce. To me, the core requirements of sweet-and-sour anything is: red wine vinegar, red bell pepper, and pineapple.
Sweet and sour sauce from Serious Eats instructions
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks..
Heat oil in a large skillet over medium-high heat until shimmering. Remove from heat and stir until sugar is dissolved. The kombucha adds acidity and flavor, just like a good vinegar does, while the jam and miso bring sweetness and texture. The colorful sauce requires zero blending and zero cooking. Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.