Frequently Asked Questions About Sweet and Sour Recipes

Yes, sweet and sour is a Chinese dish and a popular Chinese takeout in the US. The dish is known throughout the world and comes in many variations. It can also refer to a condiment or dipping sauce.

A sweet and sour dish in the Philippines is typically prepared with meatballs or breaded (or battered) chicken, pork, or fish. The other common ingredients are tomatoes, bell peppers, onions, and pineapple. The sauce is sweet and tangy, containing tomato or banana ketchup.

Sweet and sour chicken is not the same as orange chicken. Vinegar is typically used in sweet and sour sauces, while orange chicken has an orange-based sauce. They are both made with fried chicken pieces coated in sweet and tangy sauces.

The orange or reddish color in the sweet and sour sauce is usually from added food coloring. Natural ingredients like ketchup, tomato paste, or soy sauce can also contribute to the color of the sauce.

The most common way to thicken it is with starch, such as cornstarch or flour. Another way to thicken the sauce naturally is to cook it for a longer time, allowing some of the liquid to evaporate.

The sour part of sweet and sour is typically vinegar. It adds a tart, acidic flavor to the dish that balances out its sweetness.

As a condiment, sweet and sour does not need to be refrigerated. However, if you are making the dish, it is best to refrigerate it. The fresh ingredients in the dish may contain bacteria that can cause food poisoning if not properly stored.

Adding a small amount of sugar to the sauce balances out the sourness. The vinegar can also be diluted with water. You can add ingredients, such as pineapple or tomato sauce, that will make the dish sweeter and help counteract the vinegar taste.

Yes and no. The ingredients in sweet and sour sauce can vary and may include ketchup as one of them. Other ingredients used in sweet and sour sauce are sugar, vinegar, or soy sauce. So it's not strictly made of ketchup, but it often contains ketchup as one of its ingredients.

There are some factors to consider—the type of sweet and sour dish, how it was prepared, or how long it has been left out.

In general, you shouldn't leave food out for more than 2 hours. After that point, bacteria begin to grow and the food becomes dangerous to eat.

However, some dishes are more perishable than others. It is best to refrigerate them as soon as possible.

Generally, cooked chicken should be stored in the fridge and consumed within 3 to 4 days. While sweet and sour chicken can be stored, it may not be the best option. Too long in the sauce can make the breading soggy.

A mild-tasting white fish with firm flesh would be best. Some good choices include catfish, tilapia, cod, or snapper.

For the best flavor, always use fresh ingredients. The acidity and sweetness should be balanced. Taste the dish and adjust it to your taste.