Best Spicy Sweet And Sour Sauce Recipes

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THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE



Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce image

This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

Provided by Mr Jackson

Categories     Chicken Breast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup granulated sugar
1/2 cup table salt
4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
1 teaspoon red pepper flakes
3 small garlic cloves, minced (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
12 medium garlic cloves, minced (1/4 cup)
2 inches fresh ginger (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup fresh cilantro leaves, chopped
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons vegetable oil, plus more
vegetable oil, for grill grate

Steps:

  • To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  • For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  • To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  • To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  • Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD



Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 32

2 tablespoons canola oil, plus additional for deep frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 serrano chiles, stemmed and finely chopped
1/2 pound ground pork (may substitute ground turkey)
1 cup shredded Chinese cabbage
1 cup bamboo shoots, rinsed and julienned
4 tablespoons soy sauce
1 cup black mushrooms, soaked and julienned
2 tablespoons Shaoxing wine
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper
1 cup chopped scallions, both white and green parts
1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
1 (1-pound) package egg roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Sweet and Sour Sauce, recipe follows
Spicy Mustard, recipe follows
1/3 cup rice wine vinegar
2 teaspoons soy sauce
2 tablespoons Shaoxing wine
2 cups fresh pineapple juice
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon red chile flakes
3/4 cups pineapple, cut into cubes
1/2 cup mango, cut into cubes
1/4 cup each red and green peppers, 1/2 inch dice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
1/3 cup dry mustard, mixed with 1/4 cup water
1/3 cup Dijon mustard
1 tablespoon sugar

Steps:

  • Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
  • Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
  • Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
  • Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
  • To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
  • In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
  • In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE



Crispy Fish Tacos with Spicy Sweet and Sour Sauce image

Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 21

1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)
2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro

Steps:

  • In small bowl, mix all sauce ingredients well; set aside.
  • In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 800 mg, Sugar 5 g, TransFat 1 g

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE



Sweet and Sour Tempeh with Spicy Peanut Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

1/4 cup light sesame oil
1 tablespoon toasted sesame oil
1/4 cup soy sauce, preferably naturally brewed
1/4 cup rice vinegar
1/4 cup mirin
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, crushed
1 pound tempeh, cut into 1-inch cubes
1 cup natural-style unsalted peanut butter
1/4 cup pure maple syrup or honey
3 tablespoons soy sauce, preferably naturally brewed
3 tablespoons rice vinegar
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1/2 to 1 cup hot water
Hot cooked white rice, to serve
Thinly sliced radish, for garnish
Thinly sliced scallions, for garnish
Thinly sliced cilantro, for garnish

Steps:

  • For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
  • For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
  • Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams

GRILLED BEEF IN GRAPE LEAVES WITH SWEET, SOUR, AND SPICY DIPPING SAUCE



Grilled Beef in Grape Leaves with Sweet, Sour, and Spicy Dipping Sauce image

Provided by Corinne Trang

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

32 grape leaves in brine
1 pound ground sirloin beef
1 large shallot, chopped
1 tablespoon sugar
1 lemongrass stalks, trimmed, peeled, and finely grated (white and light green parts)
1 large garlic clove, finely grated
1 tablespoon fish sauce
Vegetable oil, for brushing
Sweet, Sour, and Spicy Dipping Sauce, recipe follows
1/2 cup sugar
2/3 cup fresh lemon juice (substitution: lime juice)
2/3 cup fish sauce
2 large garlic cloves, thinly sliced or minced
2 red Thai chiles, halved lengthwise, seeded (or not) and thinly sliced or minced

Steps:

  • Soak the grape leaves in several changes of water to get rid of the brine flavor. Separate the leaves and blot dry. Trim any stems and set aside.
  • In a medium bowl, combine the beef, shallot, sugar, lemongrass, garlic, and fish sauce. Mix until well combined. Cover and refrigerate for 1 hour.
  • Divide the beef mixture into 32 equal portions (about 1 tablespoon per portion). Place a grape leaf flat (widest side closest to you) on a clean kitchen towel. Shape 1 meat mixture into a 1 1/2-inch-long sausage and place it horizontally across the wide end of the leaf. Fold the wide end over the filling once. Fold the sides in and roll up as you would a spring roll, enclosing the meat. The roll should be compact and fairly tight. Repeat to make 32 rolls.
  • Thread 4 grape leaf rolls on 2 parallel bamboo skewers, leaving space in between the rolls. Repeat with remaining skewers and rolls. Brush each roll with vegetable oil. Heat a grill pan over high heat. Grill the rolls, flipping them once the oil becomes shiny, until crisp and cooked through, 3 to 4 minutes. Serve with Sweet, Sour, and Spicy Dipping Sauce.
  • In a medium bowl, whisk together the sugar, lemon juice, and fish sauce, until the sugar is completely dissolved. Add the garlic and chiles. Let stand for 20 minutes before serving. Store in the refrigerator for up to 1 week.
  • Yield: 6 servings

CRISPY FISH TACOS WITH SPICY SWEET-AND-SOUR SAUCE



Crispy Fish Tacos with Spicy Sweet-and-Sour Sauce image

Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Provided by @MakeItYours

Number Of Ingredients 21

1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)
2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro

Steps:

  • In small bowl, mix all sauce ingredients well; set aside.
  • In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375ºF. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

SPICY SWEET AND SOUR SAUCE



Spicy Sweet and Sour Sauce image

Make and share this Spicy Sweet and Sour Sauce recipe from Food.com.

Provided by Karen From Colorado

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 green onion, with top
1 tablespoon cornstarch
2 tablespoons rice vinegar
3/4 cup water
1/4 cup brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons finely grated turnips

Steps:

  • Finely chop white part of green onion.
  • Cut the green top into thin 1-inch strips for garnish.
  • Combine cornstarch and vinegar in a small bowl, mixing well; set aside.
  • Combine water, brown sugar, red pepper flakes and chopped green onion in a small saucepan; bring to boil.
  • Stir in cornstarch mixture; return to boil and cook for 1 minute or until sauce is clear and thickened. Cool.
  • Sprinkle with turnip and reserved green onion strips just before serving.

Nutrition Facts : Calories 62.5, Fat 0.1, Sodium 9.8, Carbohydrate 15.9, Fiber 0.2, Sugar 13.5, Protein 0.1

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