how to make REAL TAKE AWAY sweet and sour sauce

Sweet and sour dishes are one of the top sellers in Chinese restaurants/take away. There are two types of sweet and sour dishes in the British Chinese culinary market. Sweet and sour Hong Kong style; where the meat is coated with potato starch and deep fried; then cooked with vegetables in sweet and sour sauce. The other types is batter balls; where the meat is deep fried in batter and serve with a portion of sweet and sour sauce as dip. Two very different variation of this fantastic seller which I will cover when we have done the sauce.
The main ingredients of sweet and sour sauce is sugar and vinegar. In attempting to make the best sweet and sour dish; just sugar and vinegar are no longer enough. Other vegetables and sauce are used to give it an extra edge. Below is my recipe for this sauce. It's is an extract from my e-book "wok of fury"
Ingredients;
1 large onion
2 lemons
2 orange
2 apples
2 carrots
500g fresh ginger
4 stalks celery
3 litre water
500ml malt vinegar
500g sugar
200g tomato puree
50g HP sauce
50g Worcester sauce
Some red color
Cut the vegetables into slices and boil it in a pot with the water. Once water is boiled turn heat down to simmer for 30 minutes and put a lid on the pot to avoid excessive evaporation.
Take out the vegetables with a mesh and fine sieve.
Add the tomato puree, HP sauce, Worcester sauce and sugar.
Turn the heat up to ensure everything has dissolved and add the vinegar to complete.
Add the amount of red color to your preference.
See video for visual guidance
#howtomakesweetandsoursauce #takeawaysweetandsoursauce #sweetandsoursauce

[@Badg3r001]

For anyone confused over the amounts, he makes a smaller batch in the video to the one on the blog. For the vegetables shown, the other amounts are; - 1.2 litres water - 300ml malt vinegar - 250g sugar - 150g tomato puree (BTW even though this is a smaller amount, I still found it to be more than enough, I'd guess about 8 servings?)

[@sugakush]

Tom Badger Thank you 😄

[@TheAssis1993]

Tom Badger hi, do you know what kind of vinegar he uses? Thanks

[@Badg3r001]

I'm pretty sure he uses malt vinegar. In America you could probably use distilled vinegar or probably even cider vinegar.

[@Badg3r001]

For anyone thinking of freezing this, unfortunately this sauce doesn't keep for very long. Tasted great the first time I used it and I froze the rest. When I tried to use it a few months later, I just end up with a brown mess. I think the high acidity may have degraded the other ingredients.

[@TheScouseassassin]

Interesting, thanks for letting us know.

[@mandyhutchins4598]

Made this sauce a few times now and it always turns out great. I use this as a base for many dishes including deep fried shredded beef.

[@namski2410]

No messing around cooking. Super chef! Learnt a lot from this. Will try it out.

[@georgehelliar]

There's a great tip at about 1:30 and 2:10 that you didn't mention. When slicing round things like lemon and carrot, take a couple of slices off one side first, then lay the veg down on the cut side before doing the rest. The flat surface makes it more stable, so it's easier to cut, and safer. You obviously did it without thinking, but it's worth pointing out to people who might not have noticed what you did

[@KhoanVong]

ok

[@JishinimaTidehoshi]

I never saw this recipe for Sweet & Sour before, it looks amazing! I will so try it!

[@lenny108]

did you try it so far? Seems this is 1litre of water and one pound of sugar and 200ml vinegar?

[@jayfoord4937]

Made this sauce today, have to say, was wonderful and your video made it so easy, I'm going to check out your e book as well however I prefer watching these videos so keep them coming! Thanks

[@lewiestephens3747]

i am new here and i'm blown away with how you cook. i'm looking forward to watching more of what you do. thank you for sharing your talent.

[@KhoanVong]

+Lewie Stephens welcome to my channel Lewie :)

[@KhoanVong]

vinegar is 300ml sugar 250g water 1.2 litres tomato puree 150g

[@pentuprager6225]

Khoan Vong Best pin this to the top of the comments. Thanks Vinegar is distilled white vinegar not malt vinegar. Malt gives a different tasts. I am also a Chinese Chef, though I am Irish.

[@MsDoitch]

if thats the case wheres your recipe ,if theres guinness in it i not tryin it

[@karencameron2219]

Love it made few times. Loved when you were at Redcap

[@danieltricker2780]

@@karencameron2219 what vinegar did you use ?

[@benjaminrupertodomingo1707]

I have an issue, why is there a slightly bitter taste? Is that normal?

[@KhoanVong]

it's in my ebook " wok of fury " in kindle store

[@sumiji888]

You are such a good cook, I like you channel a lot

[@BringBacchikoi]

OK I tried your recipe and it was perfecT!!! here is a not big batch of this sauce. Used 300ml wated, half green apple,half carrot,half big big orange,half lemon, few just few slices ginger, 1/3 cup of good ketchup, or tomato pureee. didnt used onion dont know why:P. and 4 tbsp brown sugar. The sauce has every single flavour. U can literly taste every vegie or fruit:) its perfect. ah and I used about 1 tbsp of black rice vinegar.it already had sourness from lemon

[@neoniahazelwood9263]

Thank you for sharing your delicious sweet and sour sauce recipe.

[@DTGrosz]

Good teaching & great cooking skills - thank you! Authentic taste!!!

[@Patfoo]

Nice! Gung hai fat choy! Thanks for showing how to make sweet n sour! cant wait to try it out

[@KhoanVong]

xie xie:) Thanks. There is a sweet and sour chicken dish uploaded also.

[@daz6637]

When I was in Hong Kong they used to make the sauce with tinned pineapple, vinegar, sugar, soya sauce and cornflour. However, since coming back to the UK, I’ve never seen it??

[@shamshamx1716]

i really like your vids i already try cook some of your recipe just delicious

[@KhoanVong]

I think you can put it on any device , you need to download the kindle app. if you are using it on the pc or tablet/smart phone

[@lakesideaudio]

Made this last night and it was very good thank you

[@mass4552]

I shouldn't watch your video's. Now I'm hungry again. But I'm still subscribed.

[@mikesantiago3565]

Hi khoan your the best, please made a video of the red bbq spare pork ribs, and i would like to know if there any other type of your ebook

[@LGH666]

Great stuff, just made a batch, wow! A bit of a 411 for those that might do this outside, my wok burner is out on my open porch. OH MY GOD, it will draw bees and wasps, hornets and the like in the hundreds, well at least around here. They don't seem aggressive but boy oh boy if you make it they will come. Beginning of spring here in Florida. So if you are allergic or uncomfortable around these kinds of critters be for warned.

[@monstersinmyhead1]

Hi Khoan What vinegar do you use in the sweet & sour sauce? Malt, white or black vinegar? Hoping to make a batch this weekend!! Superb videos Khoan...! Keep them coming!

[@KhoanVong]

I use malt vinegar for this sauce. Thanks for watching:)

[@anthonyaskins9620]

Hi, I have just downloaded your ebook after watching some of your awesome KZbin videos. Please can you do a video for bbq sauce?

[@KhoanVong]

I use Cantonese sauce on my spare ribs, it's in the ebook.

[@grillerg]

Khoan I love your videos!! Have made so many of your meals now they're great! One video I'd love you to do is how to make the Chinese BBQ sauce, the one that's very red in colour, usually served in a pot. I'd be very grateful!! Cheers :)

[@KhoanVong]

Simon G you are not the first person to request me that. One for the future

[@denisemorgan7054]

wow looks great lovely chef. Thank you x

[@KhoanVong]

:)

[@jroxz5689]

hey Mr. Vong Thanks for the vid. Made this yesterday for the fam and some other stuff, from your video's. Like rice rolls, sweet and sour chicken etc etc. Keep up what you are doing! PS: Question: Do you know how to make hand pulled chinese noodles?

[@KhoanVong]

+J Roxz NO never done pulled noodles.

[@BringBacchikoi]

finally! was waiting for this like almost a year:P. simple and for sure great.I think we could add to this lime instead of lemon?

[@KhoanVong]

Thanks . It has a detail recipe of sweet and sour sauce. If you have any question about any of the dishes direct message me:)

[@cliffcarlo180]

Hello Khoan. How long after making this sweet n sour sauce will it keep for. As this recipe makes quite a lot of sauce I would hate to waste it. Thanks in advance.

[@horsezanthus5040]

I'm making your sweet and sour chicken Hong Kong style tonight and my mouth is watering just thinking about it!!!

[@KhoanVong]

You will like it😊

[@horsezanthus5040]

Oh yeah, and what kind of vinegar is that one your using? Would rice wine vinegar be okay? Thank you.

[@777cpt]

Im def making this :) would love to see you make your satay sauce, keep your videos coming cant get enough of them :D

[@michelle_moran1968]

love ur cooking videos fantastic

[@Runamok3]

You never used the HP or worchester sauce?

[@ulsterbabe04]

I have made your sweet and sour from your kindle book a few times now chef. When its made it tastes really good, however when it goes cold and I use it with the chicken and veg its seems to lose flavour I.e sweetness and the vinegar kick. I know I can add more sugar and vinegar to enhance the taste back to the dish, but am wondering is this something you find happens to your sauce to or am I just doing something wrong? Thanks as always chef. Also would adding some lemon sauce to this help retain flavour?

[@ecosmart1565]

Hi khoan, I notice the recipe in this video is different from the one on your blog, which should I follow ??

[@ruthsellar9089]

I also use garlic and ginger paste home made of course and it gives the lovely ginger flavour if you're in a hurry

[@moniboo523]

Just stuble upon your channel definitely subscribe 😁

[@KhoanVong]

Thanks for subbing

[@DanWebster]

Just use red food coloring or is their a specific thing to get. Thanks for posting

[@roddya69]

Fantastic recipes and videos - thanks Khoan! :) Regards, Rod

[@wuckle]

Hi Khoan, this sauce looks great and I plan to make some soon. How long will it stay fresh once made and will it freeze okay?

[@KhoanVong]

A week at least. Its got lot of vinegar, so it should not go off.

[@wuckle]

Cheers.

[@KhoanVong]

Asda have it, its not an asian sauce. Its similar to ok and brown sauce

[@mohammedmafazba314]

Stephen Watt b p

[@KhoanVong]

sure , its in my ebook "wok of fury" in kindle store.

[@joshr3085]

On your ebook it says 3 litres of water is this wrong as your video says 1.2 litre

[@georgehare2915]

looks great , except for one thing ?, the sauce i get in restraunt is a lot thicker. do they add flour etc.

[@mparthur144]

I think the shops tend to add corn flour to thicken the sauce.

[@patrickmccluskey456]

Hi Khoan when do you think you will upload the Chinese Gravy video - really looking forward to it. Regards.

[@KarinaDoRego]

When reading your book. You call for HP which is what? And there is Worcestershire as well as celery. Why are these not shown? Still was very tasty as seen in this video.

[@n1gelrs]

Excellent Khoan, I purchased the E-book and downloaded the Kindle mac app.

[@kyungmix]

Do you add Worcester and HP sauce like you've mentioned on your blog recipe or is it not needed?

[@mparthur144]

Just tomato puree and chinese black vinegar and the rest of the vegetable stock he made..

[@babyjayhawk065]

I was wondering the same. This is why I came to the comments to see if anyone asked about it. Why list it in the recipe if he wasn’t going to use it???? 🤔

[@n1gelrs]

I would love the E-book but don't have a kindle, can you buy it for other devices....

[@n1gelrs]

K, what quantity of vinegar and sugar please Keep the excellent work!! Nigel - Lincoln

[@JWGinge]

Hey Khoan, what other recipes can I use this in? Made quite a big batch and don't feel like sweet and sour every day for a week!

[@KhoanVong]

+JWGinge lol ! yeah, I used this to make pineapple dishes, tomato dish and crispy chicken and beef.

[@jayfoord4937]

How long could this keep for in the fridge? Also, I would love to see Cantonese beef and tomato and how to make satay sauce! Just incase you run out of requests!

[@KhoanVong]

couple of weeks. Cantonese sauce is in my e-book. Don't do satay...that's for shop only.

[@chrisccb]

Khoan Vong My friends dad ran a Chinese take away for over 30 years, would never tell me how to do the satay sauce (not the brown peanut type). He said it's a trade secret, lol.

[@ccannino]

Hi Khoan, what is the hp sauce listed in the ingredients, can I get this at a local Asian food store?

[@richardbatla]

Hi Khoan in this video you didn't use hp sauce worcester sauce and celery as it is on your ebook i am just preparing this so i skip this as well if it is not necessary :) or taste it better with these missed sauces?

[@KhoanVong]

+Richard Batla Yes Richard I keep just a tiny bit for the e-book:)

[@SuperKillbill1234]

did you use the same sauce for your hot and sour soup??...:)

[@tupacpac2pac]

What kind of vinegear do You use ? Is it made of grapes or is it the most common the cheapest vinegear what we use e.g to making pikles?

[@beaglesrfun5896]

very nice! I always liked the non-ketchup variety -- it's like cheating, short-cut cooking.

[@grahamcharlton861]

Hi Khoan Have just made the sweet & sour sauce as you described and it tastes and smells of strong vinegar, i used malt vinegar as you suggested , any ideas where i may have went wrong

[@Apollo_Blaze]

Definitely better with the red coloring...Great recipe, thanks.

[@KhoanVong]

My pleasure 😊

[@KhoanVong]

hey ! you doing dim sum in London Scot. You told me you wanted to learn dim sum a while back.

[@QuangTran-cz9uq]

hi khoan vong How long can the sauce be stored? thanks

[@experiment54]

a very important question that unfortunately went unanswered 😞

[@gallylim6307]

what’s the name you put in in the soup can you please post it the name of the ingredients, thanks you

[@KhoanVong]

Sorry for late reply, The description has link to recipe.

[@MythGavin]

I was wondering how to do this for a really long time xD

[@freemind6660]

Nice recipe! But how can I eliminate the bitterness of lemon and orange? The sauce tasted a bit bitter with me :(

[@kaelyndavis8362]

Ali Hark i think adding a pinch of sugar?

[@KhoanVong]

Maybe your heat bis too high and the water evaporated. If it is too strong add some more water to bring it down.

[@kevinsinclair8387]

can you do a video of all the different knifes you use

[@experiment54]

you only need a cleaver

[@goonerp.7131]

Hi chef Vong, just wondering how long does the sauce last till it goes bad?

[@KhoanVong]

+Gooner P. quite long time. about 2 weeks should be ok if you store it in a fridge I suppose.

[@maryrodger5130]

+Khoan Vong Thanks chef because I was wondering the same thing. Thanks for your videos.

[@thefaridsheikh]

Hi what are the quantities of the tomato paste the sugar and vinegar. Does it need any salt or msg. Thanks.

[@KhoanVong]

This one does not need salt or msg. The link has recipe, it is on the description section.

[@royj9954]

Hello Khoan How do you clean your cutting board? Many thanks in advance.

[@KhoanVong]

? Hot water and soap.

[@royj9954]

what about the debris that become trapped in the channels makes the knife?

[@Carrx]

How does it thicken?

[@lexiarchie1]

Hi Khoan vong some great vids. love chinese food. but not a great cook at all!!, going to give some of these ago. great thanks

[@KhoanVong]

you're welcome

[@cliffcarlo180]

Hi Khoan What was the name of the powder you mentioned at 5.55, I couldn't quite catch what you said.

[@KhoanVong]

Red powder

[@cliffcarlo180]

@@KhoanVong Thank you for your reply.

[@cfishmuk73]

We are lucky you choose to share; I wonder where you find the time, with a business and all? So many others who post are essentially home enthusiasts, and they look a little pathetic next to your professional fast food outlet. If anyone wonders, the blog volume makes enough for 18 individual meals. Personally I might take out the Worcester Sauce next time, but I reserve final judgement until my first cook with it tonight. This was one meal that I simply assumed was beyond me.

[@KhoanVong]

I am sure you can cook it if you give it a go. Thanks for watching😊

[@kaysee88]

my retired chef friend saves $$ and time by getting Kool aid, mixing the vinegar and sugar to taste and done.....LOL

[@MrKErocks]

I heard Chinese red powder contains lead. Is that true?

[@gallylim6307]

how much much amount sugar and vinegar please posted

[@KhoanVong]

Check description

[@Ayd2222]

Hi khoan how long does this sauce keep in the fridge?

[@KhoanVong]

about 5 days I should think.

[@abuzubayr1584]

Can you freeze it

[@-Jamie]

Please can you update what to use in description

[@KhoanVong]

done

[@-Jamie]

Thank you 👍

[@barbarainnc8165]

Did you use black vinegar in your sauce?

[@KhoanVong]

malt vinegar Barbara.

[@LukeRFD]

can you show your cantonese sauce recipe??

[@m4n52k10]

Is it tomato sauce or just regular tomato paste? Thanks

[@KhoanVong]

tomato paste

[@m4n52k10]

@@KhoanVong Thanks

[@KhoanVong]

I know the videos has it's limitations. Maybe some day I will have a pro. to video the dishes. Thanks for the offer. Bit far from London for you to travel, besides that is not the long term answer.

[@666Marquise]

What about the sugar and vinegar proportions? Thank You

[@KhoanVong]

Milda Ramanauskaite It's in the e-book.

[@grahamcharlton861]

Thanks Khoan Will add more water and see if it sorts it

[@AbstractMan23]

Hi chef, what vinegar did you use?

[@KhoanVong]

Malt vinegar

[@AbstractMan23]

Khoan Vong thank you, i will use it next time. last time i used rice vinegar but the taste could have been better. i will try your recipe next time, very interesting method. thanks!

[@XxJenxXtal]

can you show how to make OK sauce please :)

[@sweetbwoystef]

Would be great if you had the instructions written down so we can follow step by step

[@Brewermb]

Hi, get a pen and paper and jot it down.

[@KhoanVong]

will be uploading a chicken batter soon :) You are right..healthy is a balance diet and exercise. BALANCE is important. All the info. about Chinese cooking talk about "healthy" . Anything perceived to be healthy a loaded in the wok. Anything perceived to be unhealthy are not mention....you know perception. In the end people can't cook food that taste any good, so they give up.

[@maxinenene]

What type of vinegar exactly?

[@mayadworska1184]

i just made this and it came out really bitter and not tasting good , is there anything i can add to fix this

[@KhoanVong]

add some water helps.

[@jamesnyland2548]

When you say "tomato puree", do you mean ketchup or a little can of tomato paste?

[@KhoanVong]

Tomato paste, not ketup.

[@khaledalzahrany8404]

Thank you so much

[@cucumberboy1]

That looks more runny than the sweet and sour sauce I've had. Shouldn't it be thicker?

[@tiffanybrown7341]

I think they add flour to thicken it up..

[@charity6350]

cornstarch would have it thicker

[@cliffcarlo180]

Potato starch is what I believe he uses.

[@Денис-у2щ3г]

what is in red spoon?

[@cgb100384]

What is the red powder please?

[@mickeyscupcake]

can you give the measurements in cups for the tomato paste sugar and vinegar

[@KhoanVong]

mickeyscupcake I don't normally use cups. Can't you buy a scale. They are quite cheap; it has grams and pounds

[@gazwize]

How much liquid should I end up with before adding the last ingredients?

[@KhoanVong]

not sure, I've never measured it

[@gazwize]

I love your recipes and cook them all the time. Just like real Chinese takeaway. I recommended this recipe to my daughter and she said it was too strong and didn't taste nice at all. I can only assume that she reduced the vegetable/fruit water too much. But I didn't know how much liquid to tell her she should end up with. CAN YOU HELP with this please?

[@GregSzarama]

Can you freeze this sauce for later use?

[@KhoanVong]

+Greg Szarama sure you can Greg.

[@Mcbeanyguy]

Do you have a BBQ sauce recipe