La Choy Sweet And Sour Sauce Recipe
Looking for a delicious and easy-to-make sweet and sour sauce? Look no further! In this guide, we will walk you through the steps to create the perfect La Choy Sweet and Sour Sauce.
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Servings: 12
Calories: 49kcal
Equipment
- bowl
Ingredients
- 4 tablespoons of cold water to mix with the cornstarch ensuring it forms a lump-free and silky consistency.
- 2/3 cup of white sugar to add a pleasant sweetness and balance to the sauce.
- 2 tablespoons of cornstarch to act as a thickening agent giving the sauce a smooth and consistent texture.
- 1 cup of pineapple juice from a can or carton – fresh won’t work for a sweet and tropical base.
- 6 tablespoons of white vinegar for a bright and acidic kick that enhances the overall taste.
- 4 teaspoons of sambal oelek optional, only if you like it spicy – or 1 teaspoon of red chili flakes for a hint of heat, adding a spicy dimension to the sauce.
- 4-6 drops of red food coloring optional to give the sauce a vibrant and appealing red hue, purely for visual enhancement.
- 4 tablespoons of Tamari or soy sauce if you’re not gluten-free to infuse a savory and umami depth into the sauce.
- 1/2 cup of ketchup providing a tangy and tomato-rich flavor profile.
Instructions
- Prepare the cornstarch mixture by combining 4 tablespoons of cold water with 2 tablespoons of cornstarch in a small bowl, ensuring a smooth and silky consistency. This will act as the thickening agent for our La Choy Sweet and Sour Sauce.
- In a medium-sized saucepan, mix together 1 cup of pineapple juice, 2/3 cup of white sugar, and 6 tablespoons of white vinegar until fully combined. This will provide a sweet and tangy base for our sauce.
- For an added kick, you can incorporate 4 teaspoons of sambal oelek or 1 teaspoon of red chili flakes into the mixture. If desired, add 4-6 drops of red food coloring for a visually striking red hue.
- Bring the saucepan to medium-high heat and allow the mixture to boil, stirring occasionally.
- Once boiling, add the cornstarch mixture from step 1 into the saucepan and stir well. Continue cooking for approximately 2 minutes until the sauce thickens and becomes glossy.
- Turn off the heat and add 4 tablespoons of Tamari (or soy sauce) and 1/2 cup of ketchup to the saucepan, stirring until fully combined. Your La Choy Sweet and Sour Sauce is now ready to be served and enjoyed!
Notes
- For a thicker sauce, add an extra teaspoon of cornstarch to the mixture.
- If you prefer a sweeter sauce, increase the amount of sugar.
- Shake well before use as the sauce may separate when stored.
- Use a whisk to mix the ingredients together for a smoother and lump-free consistency.