Sweet and Sour Sauce
- Carbohydrate 162.991289184574 g
- Cholesterol 0 mg
- Fat 2.06649954089043 g
- Fiber 15.2369995934607 g
- Protein 25.4817974629681 g
- Saturated Fat 0.269249936266663 g
- Serving Size 1 1 recipe (1369g)
- Sodium 236.207662853857 mg
- Sugar 147.754289591113 g
- Trans Fat 0.951539861722989 g
- Calories 712 calories
Step-by-step
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil.
- Stir continuously until the mixture has thickened.
Balancing acidity and sugar in a homemade glaze requires boiling the liquid base before the starch fully activates, preventing a chalky mouthfeel. Combine granulated white sugar, white vinegar, water, soy sauce, and ketchup in a medium saucepan, whisking the cornstarch directly into the cold liquids to prevent clumping. Whisking the dry starch into room temperature water or vinegar first creates a smooth slurry, but dispersing it thoroughly in the cold pot before applying heat achieves the exact same gelatinization without extra bowls. Place the pan over medium-high heat and bring the liquid to a rolling boil while stirring continuously with a heat-resistant spatula. Cornstarch granules swell completely at roughly 203 degrees Fahrenheit, transforming an opaque liquid into a clear, glossy coating within approximately two minutes of active boiling. Pull the saucepan off the burner the moment the sauce coats the back of a spoon cleanly, leaving a distinct path when drawn through with a finger. Transfer the finished glaze into a glass storage container and cool it uncovered to room temperature within 45 minutes to maintain food safety standards. Seal the jar tightly and store it in the refrigerator for up to two weeks, or freeze portions in an airtight container for up to three months. Dietary adaptations are straightforward since white vinegar can be swapped with apple cider vinegar at a one-to-one ratio for a fruitier profile, and tamari easily replaces soy sauce for gluten-free requirements.
