Easy to make fresh, for all of the flavour, but without the salt and preservatives of store bought

This dish's best quality is the sauce. It's a party in your mouth. :-)

I lived in Utah for a couple years and the one thing I enjoyed the most about it was their fry sauce. Ever since I've been trying to make the perfect fry sauce for me.

I use this for just about anything it's so simple!

I made some sweet & sour wings!!! Sooo good!!!

Having egg rolls one night but didn't have any of our usual store-bought sweet & sour sauce. So I made this. Family LOVED it, so we no longer buy bottled sauce.

I always buy those fancy sweet and sour sauce bottles that Heinz makes. But i thought to myself, why not do it from scratch on my own? At least you get to know every single ingredient.

Perfect topping for asian style fried pork/chicken or on rice. Tomato free so it will look a little more brown.

I made it with slightly spicy sweet n' sour sauce. In Miyagi prefecture, they dredge the meat in katakuriko dipped in egg. The fluffy inside will surprise you.A hint is to prepare the chicken meat and to season it well... When frying, make sure to add enough oil so that it comes up to half of the height of the chicken I personally like tartar sauce, but eat with whatever sauce you prefer. For reference, the tartar sauce is made by combining 1 boiled egg, minced onion, minced cucumber, 2-3 tablespoons mayonnaise, 4 tablespoons lemon juice, and salt, and pepper, and a pinch of parsley. Recipe by commeline

Experiment that worked !