Looking for the best sweet and sour sauce of your life? We’ve got it right here with our Amino Sweet and Sour Sauce
Originally hailing from the Ozark mountains, specifically Springfield, MO (go Bears!), I know a good cashew chicken sauce when I see one. Springfield Cashew Chicken also has a counterpart–the yin to it’s yang–Sweet and Sour Chicken, and all Springfieldians know a good sweet and sour sauce like the back of our hand.
That was then and this is now. While chicken, beef, and pork are off the menu, I still need to get my Springfield sauce kick satisfied. Buffalo is full of great food, but cheap Chinese take out isn’t part of the repertoire (except China Max Wok, that place makes rockin’ vegetarian “chicken” fried dishes), so I’m usually left to my own devises.
The hubs and I came up with this recipe and it’s just too tasty not to share. It doesn’t look as sweet and sour sauce should look, and it doesn’t taste exactly like Springfield sweet and sour sauce should taste, but it’s plate licking good none the less. It’s almost dangerous how good this sweet and sour sauce is. The only thing more dangerous? Not-plate-licking good sweet and sour sauce. Trust me, this is the side of line you want to walk on.
The main difference between this sweet and sour sauce and others is we don’t use soy sauce. We used the alternative Bragg Liquid Aminos, an all purpose seasoning derived from soy protein. It gives a soy sauce flavor but there is a greater depth of umami. Not only that, but each serving of liquid aminos (1/2 tsp) has 160 mg of sodium where as soy sauce has about 168 mg of sodium per 1/2 tsp. That might not sound like a big difference, but when it comes to the 1/4 cup the recipe calls for, that’s shaving 138 mg of sodium out of the recipe. Hey, it might not sound like much, but every bit counts. And you’re not going to miss original soy sauce at all; this stuff rocks.
Enough chatting, let us get to making this amino sweet and sour sauce! Serve it with veggie spring rolls, fried tofu, or tuna rangoon, if you eat that way.
Amino Sweet and Sour Sauce
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 2 Tbsp ketchup
- 1/4 cup liquid aminos
- 2 Tbsp cornstarch
Let’s Get Cooking:
- In a small sauce pan over medium-high heat combine the sugar, vinegar, and water. Whisk together until the sugar is dissolved and stir in the ketchup.
- Make the cornstarch slurry: Stir the 2 tablespoons of cornstarch in 1/4 cup of liquid amnios. The liquid needs to be room temperature; not warm. Cornstarch will not dissolve in warm liquid, and sometimes it even gives me a little trouble dissolving in cold water. However the cornstarch broke up in record time in the liquid aminos, so I suggest creating the slurry this way.
- While whisking the mixture on the stovetop so as not to clump, add in the cornstarch slurry. Stir until combined and the sauce begins to thicken, just about a minute or two. Serve immediately.
- **For a little more a Springfield MO sweet and sour sauce, reduce the liquid aminos and increase the ketchup.