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Sweet & Sour Sauce

Yield: Yields 1/2 cup.

This sauce is great with Grilled Thai Chicken. It’s easily doubled and keeps for a week in the refrigerator.


  • 1 Tbs. crushed red pepper flakes
  • 1/2 tsp. kosher salt
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 Tbs. rice vinegar
  • 7 cloves garlic, minced

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 120
  • Carbohydrates (g): 20
  • Fiber (g): 0
  • Protein (g): 0


  • In a small, dry saucepan, toast the red pepper flakes over high heat until fragrant, 1 to 2 minutes. Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved. Stir in the garlic. Remove the sauce from the heat and let cool completely.


Rate or Review

Reviews (2 reviews)

  • Krispie | 11/10/2014

    This was wonderful. Served with the thai grilled chicken. It was addicting! Will make again for sure. Be sure to use regular sized garlic cloves or cut down on the number called for. Seven largeish cloves was way too much garlic - my husband and I were still tasting it the next day.

  • Nancy_Margaret | 03/10/2009

    This sauce chilled is an excellent salad dressing.

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