Chinese Sweet and Sour Sauce for Chicken Kabobs


Preparation Time: 5 mins.   Cooking Time: 5 mins.   Total Time: 10 mins.

Storage Times: Keeps for 5 days in the fridge   Makes: 150g of sauce (5.3oz - ½ cup)


¼ cup sugar

3 tbsp rice vinegar (or other vinegar)

2 tsp water

2⅔ tbsp ketchup (homemade)

1 pinch salt

1½ tsp cornstarch

1½ tsp water (to dilute the starch)


  1. Place the sugar, the vinegar, the water, the ketchup
    and the salt into small saucepan,
    and stir well to combine them.
    For this preparation, we are using
    our homemade ketchup.

  2. Turn on the heat onto medium
    and heat the ingredients
    until they start boiling, and then,
    turn the heat down to low.

  3. Mix the starch with the water, add
    the mixture to the boiling
    ingredients and start stirring
    the sauce immediately to obtain
    a properly thickened and lump free sauce.


Serving Size: 30g   Calories: 45 kcal    Carbohydrate: 11g       
Sugar: 10.2g   Protein: 0.1g    Sodium: 7mg    Water: 18.2g