Tiny Spicy/Sweet and Sour Sauce

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Happy Chinese New Year!!!

What?  Wait?  It isn’t?  Oh bummer!  I was hopeful that it was!  It would serve as a WONDERFUL excuse to  share my next recipe with you!  However, that’s OK!  This next recipe is so good, you don’t need to wait for a  special occasion to make it!!  This is the one sure dinner recipe that my husband ALWAYS loves and NEVER critiques!

Once again, I came across this sauce… somewhere… ages ago!  My disclaimer is… if it is yours, thanks!  It is truly AMAZING!  I usually double or quadruple this recipe.  It stores wonderfully well in the refrigerator for those nights you are looking for something super quick!

In a medium saucepan, combine the following ingredients:

1 1/2 C sugar

3/4 C ketchup

6 Tb brown sugar

1 1/5 T soy sauce

3/4 C chicken broth — I just use 3/4 C of water and put about a tsp of chicken bullion in it.

3/4 C white vinegar

1 -2 tsp chili paste — “Sambal Oelek” (found in the Chinese food section) Now for the paste, you need to be careful!

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It is super hot and a little goes a long ways!  I have also discovered that if I omit the paste, it makes the best Sweet and Sour sauce as well!  My kids LOVE to dip their chicken nuggets in this stuff!
Bring your ingredients to a slow boil.  You want your sugars to dissolve.  At this point, I take a heaping large table-spoon of starch and mix it with about a 3/4 cup of water.  Mix it into a paste.  When your sauce begins to boil, add your starch.  The sauce will thicken up almost immediately.  Serve it over your chicken and enjoy!  Our favorite way to have it is to use the pre-breaded chicken breast bought at the store.  I can cook those up in about 30 minutes, while cooking my rice.  If the sauce is already in the refrigerator, all I need do is take out what I need and reheat it in the microwave.  Serve it over the chicken and rice and you will find a good reason to go and celebrate a New Years… ANY DAY!!!

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