Best 9 Restaurant Style Sweet And Sour Mix Recipes

RESTAURANT-STYLE SWEET & SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until the sugar dissolves.
• Add lime juice and lemon juice and food coloring.
• Chill.

SWEET AND SOUR PORK

Steps:

• Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
• Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
• Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved. Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). The sauce needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
• Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. Always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
• Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
• Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider.
• Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
• To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce. At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
• I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
• Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

HOMEMADE RESTAURANT-STYLE SWEET & SOUR CHICKEN

Steps:

• Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
• Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
• Meanwhile, preheat sunflower oil.
• In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
• After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
• Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
• Serve with white rice.

HOMEMADE SWEET AND SOUR MIX (FOR COCKTAILS)

Steps:

• 1. Make a simple syrup with the sugar and water. Simmer them together over medium heat until the sugar is dissolved.
• 2. Let the mixture come to room temperature.
• 3. Add the lemon and lime juices.
• 4. Pour into a container (I used a cleaned Prego jar).
• 5. Store in a covered container in the refrigerator for 2-3 weeks or freeze for about a month (or maybe longer. Mine was only frozen for about a month before I used it all).
• 6. NOTES: You can use bottled lemon and lime juices instead of fresh......but the taste is fresher and better with fresh.
• 7. VARIATION: Margarita mix usually leaves out the lemon juice for a lime based sour mix. So you can make this without the lemon juice as a substitute for margarita mix. Based on personal preference........you may want to add more lime juice to get a stronger flavor.

RESTAURANT-STYLE SWEET AND SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until sugar dissolves.
• Add lime juice, lemon juice and food coloring. Chill.

HOMEMADE SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

SWEET AND SOUR MIX

Steps:

• Dissolve sugar into lemon juice.

HOMEMADE SWEET AND SOUR MIX

Steps:

• Mix all together.
• Store in the refrigerator.

HOMEMADE SWEET-AND-SOUR MIX FOR MARGARITAS

Steps:

• Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
• Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)