Best Sweet And Sour Dipping Sauce Recipes

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

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.

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together over heat. Bring to the boil, allow to thicken.
• Cool, use.

SWEET AND SOUR DIPPING SAUCE/LUMPIA DIPPING SAUCE

Steps:

• In a 2-quart sauce pan combine all ingredients.
• Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
• Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
• Set aside to cool to room temperature.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix a little bit of the pineapple juice with the cornstarch to avoid lumps.
• Combine all the ingredients in a small sauce pan and bring to a boil.
• Reduce to a simmer and cook for about 5 minutes or until thick.

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE

Steps:

• Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
• Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
• Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
• Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
• Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
• Spoon ¼ cup sausage mixture in center of each egg roll wraper.
• Fold top corner of each wrapper over filling; fold left and right corners over filling.
• Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
• Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
• Serve with dipping sauce.

CRISPY SHRIMP WONTONS WITH SWEET-AND-SOUR DIPPING SAUCE

Steps:

• FOR SAUCE: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire, and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat; mix in pineapple and cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) FOR WONTONS: Line 2 large baking sheets with plastic wrap. Place sausage in large bowl. Mash with back of fork to break into small pieces. Mix in shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt and pepper. Place 1 wonton wrapper on work surface; brush with egg white. Place 1 rounded teaspoonful filling in center. Fold wrapper in half, forming triangle; press edges to seal. Place on prepared sheets. Repeat until all filling is used. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 300. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over medium-high heat. Fry wontons, 4 at a time, until filling is cooked and wrapper is brown and crisp, about 2 minutes per side. Using tongs, carefully transfer wontons to rimmed baking sheet and keep warm in oven. Serve wontons with dipping sauce. *Available at Asian markets or in the refrigerated deli section of many supermarkets.

MINI CHICKEN CIGARS WITH SWEET AND SOUR MANGO DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425 degrees F.
• Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
• Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve cigars with dipping sauce.

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425°F.
• Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
• Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
• On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
• Bake for 10 to 12 minutes, until golden brown.
• Repeat with second half of phyllo sheets and chicken mixture.
• Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve either hot or at room temperature with dipping sauce.

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a medium saucepan, whisk to combine all ingredients. Place over medium heat, and bring to a boil, whisking occasionally. Boil until slightly thickened, about 1 minute. Remove from heat, and cool before serving.

LEFTOVER TURKEY SPRING ROLLS WITH CRANBERRY SWEET AND SOUR DIPPING SAUCE

Steps:

• Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger.
• Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.

SWEET AND SOUR SAUCE (FOR DIPPING EGG ROLLS AND MORE)

Steps:

• Place pineapple preserves in a small saucepan.
• Whisk together the remaining ingredients and stir in .
• Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
• Remove from heat and cool before using.

SWEET-AND-SOUR DIPPING SAUCE

Steps:

• Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
• Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
• Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

FRIED TOFU WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan, heat water over medium high heat. Once water begins to boil, add the tofu. This will rinse the frying oil off and bring the tofu to room temperature. Boil for 3-5 minutes.
• Remove tofu from the water and drain the saucepan. Place tofu on a towel to dry.
• Return the saucepan to the stove and add the vinegar, sugar, and salt to it. Simmer until it reaches a slightly syrupy consistency, stirring often.
• Remove from heat and add remaining ingrediants. Serve in a small dipping bowl alongside tofu.

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

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

SWEET-AND-SOUR VIETNAMESE DIPPING SAUCE

Steps:

• With a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Serve sprinkled with carrots.

CRISPY SHRIMP WONTONS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For Sauce: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire sauce and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, stir in pineapple and cilantro. Season with salt and pepper. Can be made 1 day ahead, rewarm before serving. Wontons: Line two large baking sheets with plastic wrap. Place everything but egg white and wrappers in bowl and mix. Place wonton on working surface, brush egg white along edges. Drop 1 rounded tsp of stuffing in center and fold wonton in half, pressing edges to seal. Place on baking sheet. Preheat oven to 300 (for keeping wontons warm after cooking if your guests don't just eat them immediately like ours did). Pour enough oil into heavy skillet to reach depth of 1/2 inch or deeper. Fry wontons, 4-6 at a time, until filling is cooked and wrapper is brown and crisp, about 1-2 minutes a side. Serve with dipping sauce.

SWEET AND SOUR DIPPING SAUCE FOR SUMMER ROLLS

Steps:

• Soak red-pepper flakes in lime juice 4 minutes. Add the garlic, sugar, and fish sauce; stir until sugar is dissolved.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together brown sugar and corn starch in a small sauce pan.
• Stir in rest of the ingredients.
• Bring to a gentle boil, stirring constantly until slightly thickened and bubbly.

SWEET AND SOUR CRANBERRY DIPPING SAUCE

Steps:

• Add the ingredients to a small saucepan and bring to a boil over medium heat.
• Cook stirring often, 2-3 minutes or until cranberry sauce is melted and sugar is dissolved.
• Remove from heat, and cool completely (about 30 minutes).
• Cooking time is cooling time.
• ENJOY!