This versatile sauce goes great with a bunch of side dishes and main dishes! It’s sweet, tangy and delicious! I make up a jar of it and it lasts in the fridge for upwards of a month!
1 cup Apple Cider Vinegar
¼ cup Pineapple Juice
1 Tablespoon Fish Sauce
1 teaspoon Chile Paste
1 teaspoon Ketchup
⅔ cup Sugar
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Ginger; grated
1 teaspoon Garlic; mince
½ cup Soy Sauce
1 Tablespoon Cornstarch
- Heat a saucepan over medium heat and add in all the ingredients minus the soy sauce and cornstarch. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- In a small bowl, whisk together the soy sauce and cornstarch. Pour the slurry into the saucepan and whisk until thickened.
- Serve with Crab Rangoons, Egg Rolls, Spring Rolls or over Sweet & Sour Wings!
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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