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I heard a Chinese gourmet talking on the radio, saying that sweet and sour sauce is designed to compliment/disguise the possibility of a muddy taste in prawns or shrimp. He said that sweet and sour pork is served in China "in restaurants, for foreigners", and he also said that sweet and sour chicken is unheard of in traditional Chinese cuisine.

Then he was served up with some sweet and sour chicken, and he said that the sauce was a long way different from anything he ever had in China. His actual words were that it was "interesting to experience this new Western dish"!

Well, I would like to know what goes into sweet and sour sauce. I'd like to know what the people in my local takeaway use, and I'd like to know what goes into the traditional version the Chinese gourmet was talking about.

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2 Answers

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I read somewhere that sweet and sour sauce was invented in the US, along with egg rolls and chop suey. I made it from scratch once, years, ago, I remember corn starch, vinegar, pineapple juice (from the can with a couple of chunks left in) and ketchup, but I don't recall the exact quantities. La Choy makes a decent one in a jar, that you can buy at most supermarkets

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 Thanks for that, but I really want to find the traditional sweet and sour recipe. From what I heard, the sauces we use in the West are a pale imitation. – Patricia Nov 23 at 17:44
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You can make a simple sweet & sour in a pinch with equal parts ketchup & sugar, and half a part of water.

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