I've used it as a cooking sauce as well as to dip spring rolls, vegetables and more. And the ingredients are usually around the house which means no more special trips to the store saving me some time and knowing actually what ingredients are in the sauce.
When I make this to use as a dipping sauce I make just one portion but if I plan to use it for sweet and sour chicken I make 2- 3 portions which just requieres to multiply the ingredients.
-1 tbsp of cornstarch
-1 tbsp of water
-1/3 cup of apple vinegar
-1/3 cup of brown sugar
-3 tbsp of ketchup
-1 tbsp of soy sauce
-2/3 cup of water
1. Mix the 1 tbsp of water with the cornstarch until it is completely mixed, set aside.
2. In a small pan add the rest of the ingredients except the cornstarch mix and the Sriracha at a medium low heat, mix until the liquid starts boiling.
3. Once the sauce breaks the boil add the cornstarch mix and continue to stir for a minute. Add less than 1/2 tbsp of Sriracha to add some flavor, this step is optional but it adds a great kick.
4. Turn off the heat and use it for your dish and continue cooking, just add it to the very end so it won't burn or set aside to dip egg rolls, vegetables or whatever you like.
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