Sweet and sour sauce

The name of this sauce describes it well. This dipping sauce is mostly sweet with a little tangy sourness and a bit of spice for depth. Bring some to your next chicken nugget party and plan for success.
YIELD
3/4 of a cup of sauce
PREP TIME
schedule 10 minutes
COOK TIME
schedule 20 minutes
TOTAL TIME
schedule 30 minutes

Ingredients:

  • 1 1⁄2 teaspoon corn starch
  • 2 tablespoons water
  • 1 cup apricot preserves
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon soy sauce
  • 1⁄2 teaspoon cayenne powder
  • 1⁄2 cup water

Related blog post: Chicken sandwiches for babies

Directions:

Add the corn starch and 2 tablespoons of water to a small bowl and stir to combine well, place aside. This is your corn starch slurry.

Add apricot preserves, rice wine vinegar, soy sauce, cayenne powder and 1/2 cup of water to a medium pot over medium heat.

Cook, stirring occasionally for 5 minutes.

After 5 minutes of cooking time, add corn starch slurry to the pot with all of the other ingredients. 

Simmer mixture for 10 minutes until texture of sauce becomes thickened. Cook a few minutes longer if you don't think the sauce is thick enough yet.

Remove sauce from heat when you feel that it is thick enough to be a dipping sauce. Note: the sauce will thicken a little bit more in the refrigerator. 

Store, covered in a container in the refrigerator for up to two weeks. 

Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!

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Chicken sandwiches for babies

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