Sweet & Sour Sauce - Kikkoman Home Cooks (2024)

FAQs

Can Kikkoman sweet and sour sauce be used for dipping? ›

A perfect balance of tanginess and sweetness, it can be used to zest up American braised, broiled and roasted specialties. In addition, Sweet and Sour Sauce makes an excellent dipping sauce for appetizers and finger foods, such as fried won tons and chicken wings.

AMOY Sweet & Sour Sauce Chinese Cooking Sauce in Jar 220g.

For the freshest tasting sauce, we recommend using the sauces within one month of opening. How long will Kikkoman sauces keep after opening? For the best quality, we recommend using the sauces within one month of opening.

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Fresh ginger and some orange marmalade sprang to mind. Think of it as a base, add fresh ginger and soft brown sugar, then use it with stir fry pork. If you've got an opened jar from last year, bin it. Orange marmalade!

This sweet and sour sauce recipe should be stored in an airtight container in the refrigerator for up to 2 weeks.

Soy sauce can be kept unopened in the pantry and away from sources of heat. It's safe to be left in the pantry once opened, too, but the flavor may change over time. “If you use soy sauce infrequently, it may be best to refrigerate it to extend its shelf life,” Edwards says.

Anything that was air-tight sealed in a bottle, jar, or can can be safely eaten for years after the expiration date. The ingredients may lose quality after a long period of time, but it's almost impossible for them to “grow” anthing that could make you sick.

The sweet and sour sauce you get from most chinese restaurants is dyed with food colouring to make it red. When I make sweet and sour sauce from scratch, there's a bit of a red colour, but that's because I use ketchup to make some of the “sour” part. It's also got tomatoes in it, which adds some red colour.

If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin. Store in a sealed jar in the fridge for up to 2 weeks.

What is the difference between Cantonese and sweet and sour sauce? ›

Cantonese style is unbattered chicken in the sauce. Sweet and sour (no mention of Cantonese) is the battered one. At our Chinese Cantonese style means the chicken is battered and normal is just bare chicken in the sauce.

Dark soy sauce is produced later in the fermentation process and sometimes has molasses added. It is therefore sweeter, thicker and richer in flavour. It can be used for dipping or adding colour.

It can be used as a dipping sauce, a glaze, or as an ingredient in marinades and so much more. Sweet and sour sauce is commonly associated with sweet and sour chicken, a staple on Chinese-American menus.

When heated, Kikkoman Soy Sauce gives off an extremely pleasant mouthwatering aroma. When adding it while cooking, push aside the ingredients and add the soy sauce from the edge of the pan or pot, wait for the aroma to emanate, and then coat and cook the meat and vegetables.

Generally, sauces are thinner than dips and can be poured over food or tossed with the other ingredients. For example, you'll pour gravy over meatloaf, turkey, mashed potatoes, or rice dishes. Dips have a thick consistency that can complement various snacks and appetizers.