Very good. This is similar but different than what we get here in Montreal. Great to have a new variation (for me) of this sauce. I used it on chicken balls and on fish. Worked well. Thank you. Have a nice day.
Thank you! I lost my own recipe, and yours is the most like it. This is the real, old skool Hong Kong stuff, except that the hawberry preserve is replaced with tomato ketchup. x
Oh wow Rik, that’s amazing, glad the algorithm just brought us together. And many thanks for sharing that fantastic sauce recipe with me. Will try that for sure 👍 Also I’ve just seen you crushed the 100k mark just 2 days ago. Congratulations regarding that, too! Subbed!!
Hi Martin yes tweak it around - its a simple sauce which is fully adaptable and as you have made its very quick with very good results. The vinegars can be substituted too - what we can white vinegar here is really cheap . best, Rik
Wow, I am truly grateful sir! I had seen some other homemade sweet and sour videos, but they were basically only “water, sugar and artificial color”. I love cooking, so I knew it was not quite there. As of yours sir, it is so far the most accurate sweet and sour sauce. Bravo!
Thank you - and it's Rik I will never be a sir! I understand politeness and I believe in it but on here we are all learning together so please - its Rik. Best, Rik
Hi I made your Chicken with ginger and spring onion instead of the usual Friday night take-away and it was delicious, so much cleaner and healthier than the normal one I get. I have not got up this morning with a raging thirst after my usual takeaways. I am so glad you have now shown the recipe for sweet and sour. I normally make sweet and sour chicken using a jar so not really homemade I cant wait to try this. My next door neighbour and I have it in turns to make a meal for each other each week as we are both in late 60's and with this lockdown (and of course finances ) its great to try something different. Thanks for making home cooking exciting again shows we are never to old to learn . Cant wait to see what I will be trying next.
Hi Elaine thank you for your comments really appreciated i can tell you. All my recipes work - ive cooked for a little while in various places and countries. p.s. nearly the same age too! With the Chicken and ginger you noticed there is no msg - that is the same here. There is no need to pack it with a flavour enhancer if you cook it right. Most folks that post recipes are copying others and think its the way to go - it does not have to be. Have a look later Sweet and Sour Chicken will be here!. Stay connected and let me know what you like to cook. Obviously different countries and time settings. Im stoked that you took time to comment - best, Rik
Nice one again Rik, I make mine very similar only i use pineapple juice and a touch of garlic paste, but I will try yours. tks Rik, have you done a chow mein demmo ?
I was searching my memory bank from my long-ago teenage years as to how to make sweet and sour sauce for vegetables and chicken with noodles or rice or what-have-you for supper. We didn't call this a bowl meal in those days. I recalled about 60% of your recipe and method. I know for sure that I had never heard of apple cider vinegar at that point but I did recall the drop of red food colouring and the ketchup.
Can I use light soy sauce? I only usually have light soy sauce in as I use it for fried rice, do you think it would work well with this recipe? Great video by the way.
I Like The Sweet And Sour Sauce!! But You Didn't Have To Add The Red Food Coloring!! The Tomato 🍅 Catch-up And The Soy Sauce Made The Original Coloring To The Sauce!! But!! The Video Was Nice. With Giving Us The Corn Starch, And The Orange Juice, Or Pineapple Juice To Finish Off The Sweet And Sour Sauce.. With Adding The Apple Cider Vinegar And White Sugar!! Salt And The Seasoning To The Taste 😋.
Limited opinion i've owned some of the busiest Chinese takeaways in Derbyshire so 60 percent is good compare to other channels take it as a compliment,not even meant to offend you.Chill out.@@BackyardChef
I wasn't watching poorn in the seventies I've no idea. As far as the music - early video when we thought music had to be used - all a learning curve eh! Best, Rik
U say tablespoon and yet use a teaspoon pls all Ur bs extras , I was told by Chinese it's just sugar and vinegar and NOTHING else. And I looking for one that's the very thick stuff not one for like this
I USE Tablespoons as I say. If you think a Chinese makes a sweet and sour with sugar and vinegar please make it that way. I will stick with showing this way. Best, Rik
I like the recipe but I am sorry I have to give you some advice this music is terrible quality and too loud just as some advice do not use music in cooking tutorials as it distracts my brilliance in the kitchen. Good day
Well I am very grateful for this recipie..my dad just licked the plate and asked for more sauce. I made the sauce first then made rice and breaded chicken goujons. Served it like a katsu style dish but your sauce..so quick , so delicious, so simple. Thank you so much. Subscribed ❤
Explain why no ketchup Gloria instead of a ridiculous in fact quite a pathetic comment that no one can learn from - So i will give the explanation of using ketchup as an ingredient in the professional kitchen and if you choose not to use it when watching a recipe that does use it - as they say here in Asia - UP TO YOU! so here we go then not just a flippant comment, Ketchup is a versatile ingredient that can be found in both home kitchens and professional settings. While it may be most commonly associated with fast food or as a simple condiment, ketchup has a variety of applications in more sophisticated culinary environments as well. Flavour Enhancer Ketchup contains a balanced profile of sweetness, acidity, and umami, which can enhance the flavors of a dish. It can be used in marinades, sauces, and glazes to add complexity and depth. Base for Sauces Ketchup serves as a convenient base for a variety of sauces. For example, it can be mixed with vinegar, sugar, and spices to create a homemade barbecue sauce. It can also be used in cocktail sauce, Thousand Island dressing, and other condiments. Ingredient in Recipes In professional kitchens, ketchup is often used in recipes like meatloaf, stews, sauces, and casseroles. It can add moisture and flavour to baked goods like meat pies or act as a binder in recipes like crab cakes. Quick Fixes In a busy kitchen, ketchup can serve as a quick fix to balance out the flavours of a dish. If a sauce is too salty or lacks depth, a spoonful of ketchup can often solve the problem. Cultural Relevance Ketchup has global appeal and is used in various cuisines around the world. In Asian cooking, for example, it is used in sweet and sour dishes, stir-fries and noodle dishes. Presentation Its vibrant red color can also make for an appealing presentation, whether used as a garnish or as part of a more complex sauce. However, it's worth noting that ketchup contains sugar and salt, so it should be used judiciously, especially in recipes that already have these elements. Some chefs prefer to make their own ketchup to have better control over the flavour and nutritional content. In summary, while ketchup may seem like a simple condiment, its versatility makes it a valuable ingredient in a professional kitchen. Best, Rik
Let me tell you this I do not make videos for you and never will. I was learning and you have no patience and I couldn't care less so off you trot and listen to your own voice. FOR ALL THE UPPER CASE - TURN OFF AND GO SOMEWHERE ELSE! Best, Rik
He literally says juice of one orange about 50 to 60ml Daft clown if you're going to criticise at least get your facts straight. There's this thing called the internet where you can convert all kinds of measurements EASILY
He’s using British imperial measurements not American . You might be confused or expecting him to use with the metric system ( introduced by Freanch and it kills me to say, but far superior and simpler to any other system of measurement). The EU system is also used in the U.K. by order of the EU. Your system is based on the British but with a few differences ie smaller gallon
@@BackyardChef Haha that’s a pretty obtuse response. The point is, the sound makes your videos inaccessible, neurodivergent people can be incredibly sensitive to such sounds. Surely you want your videos to be as accessible as possible so more people can see them? Clearly not!
@@BackyardChef Don't put up a youtube channel if you cannot accept comments. If your 20 years in Asia, I was born in Asia for 56 years. Your cooking is absolutely not asian or chinese, stick to your fish and chips.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thank you for sharing such a simple yet beautiful tasting sauce👌
I just made it. I switched to rice vinegar and Lemon juice. Outstanding !!! I doubled the recipe and am using half tonight for vegetable tempura
Awesome Linda.. Glad you gave it a go. Best, Rik
I've got no soy sauce but have rest and I'm pretty sure the Chinese DONT add food colouring.
@@Sol-Cuttathere's a natural red food coloring using red rice (fermented). We Asians use it as medicine as well.
Hi backyard chef. Love the look of the recipe. Can I substitute sugar for artificial sweetener as I am diabetic?
I haven't so I cannot guarantee success - make a small batch and let me know how it turn out. Thank You. Best, Rik
I love your presentation - your voice is so kind and soothing. Thank you for sharing!
Thank you. Appreciated. Best, Rik
Excellent I love the sauce I will prepare some thanks for sharing 😘
I'm going to give it a go tonight... Might be exactly what I've been searching for....
Thank you. Best, Rik
Thanks ! Awesome Backyard Chef !
Thank you. Best. Rik
Need a wooden spoon to stir too much metal may get inside by sterring
I love your thinking, your cooking and your music! It’s true! You’re great, Chef!
Thank you. Best, Rik
Very good. This is similar but different than what we get here in Montreal. Great to have a new variation (for me) of this sauce. I used it on chicken balls and on fish. Worked well. Thank you. Have a nice day.
Thank you 😋 Best, Rik
Thank you for recipe just did and came out perfect very tasty.
Thank you! I lost my own recipe, and yours is the most like it. This is the real, old skool Hong Kong stuff, except that the hawberry preserve is replaced with tomato ketchup. x
It can be yes - Thank you for your comment - Best, Rik
Great commentary! Nice job! Thank you!
Thank you. Best, Rik
❤❤❤❤❤❤ Outstanding 🎉😊
Thank you. Best, Rik
I love❤ the final color & consistency of
your sweet & sour sauce...
looks great.
Thanks ❤ Chef
Thanks so much! 😊Best, Rik
Just made this and it really is delish.
Thank you. Best, Rik
Have to try it thank you
Thank you
Nice, I will make a batch
Looks good, thank you 😊
You’re welcome 😊Best, Rik
Tried your sweet and sour recipe. It's the best on RUclips love your channel
Wow thanks Stephen. Best, Rik
Wow Chef rik your videos motivates me to cook more glad I came across your channel thank you so much for sharing like always you’re awsome
i will try this
awesome thanks so much :)
Thank you chef. You're a top lad
Oh wow Rik, that’s amazing, glad the algorithm just brought us together. And many thanks for sharing that fantastic sauce recipe with me. Will try that for sure 👍
Also I’ve just seen you crushed the 100k mark just 2 days ago. Congratulations regarding that, too! Subbed!!
Thank you appreciated. Glad you are here. Thank you. Best, Rik
Cheers for the yum 🍻
😋👍💐Thank you
Thank You. Best, Rik
Excellent and quick to make. We added a little more vinegar for personal taste.
Would you use this suce for other dishes such as King Pao?
Hi Martin yes tweak it around - its a simple sauce which is fully adaptable and as you have made its very quick with very good results. The vinegars can be substituted too - what we can white vinegar here is really cheap . best, Rik
This sauce is so simple it shouldn't work, but it absolutely does
It works very well! Thank you. Best, Rik
Wow, I am truly grateful sir! I had seen some other homemade sweet and sour videos, but they were basically only “water, sugar and artificial color”.
I love cooking, so I knew it was not quite there.
As of yours sir, it is so far the
most accurate sweet and sour sauce.
Bravo!
Thank you - and it's Rik I will never be a sir! I understand politeness and I believe in it but on here we are all learning together so please - its Rik. Best, Rik
😊
Hi I made your Chicken with ginger and spring onion instead of the usual Friday night take-away and it was delicious, so much cleaner and healthier than the normal one I get. I have not got up this morning with a raging thirst after my usual takeaways. I am so glad you have now shown the recipe for sweet and sour. I normally make sweet and sour chicken using a jar so not really homemade I cant wait to try this. My next door neighbour and I have it in turns to make a meal for each other each week as we are both in late 60's and with this lockdown (and of course finances ) its great to try something different. Thanks for making home cooking exciting again shows we are never to old to learn . Cant wait to see what I will be trying next.
Hi Elaine thank you for your comments really appreciated i can tell you. All my recipes work - ive cooked for a little while in various places and countries. p.s. nearly the same age too! With the Chicken and ginger you noticed there is no msg - that is the same here. There is no need to pack it with a flavour enhancer if you cook it right. Most folks that post recipes are copying others and think its the way to go - it does not have to be. Have a look later Sweet and Sour Chicken will be here!. Stay connected and let me know what you like to cook. Obviously different countries and time settings. Im stoked that you took time to comment - best, Rik
Nice one again Rik, I make mine very similar only i use pineapple juice and a touch of garlic paste, but I will try yours. tks Rik, have you done a chow mein demmo ?
I was searching my memory bank from my long-ago teenage years as to how to make sweet and sour sauce for vegetables and chicken with noodles or rice or what-have-you for supper. We didn't call this a bowl meal in those days. I recalled about 60% of your recipe and method. I know for sure that I had never heard of apple cider vinegar at that point but I did recall the drop of red food colouring and the ketchup.
Ah! The old days! Lovely! Thank You. Best, Rik
This bloke is top
Thank You. Best, Rik
thanks chef
Kix, its Rik, and you are welcome. Thank you. Best, Rik
@@BackyardChef hi
Hi
@@BackyardChef i hope you doin’ well
Can you use ordinary flower
No. Best, Rik
Love your accent 👍🏽🇦🇺 mate
Cheers me dears! Thank you. Best, Rik
❤️❤️❤️😍😍😍love
I'm am planning to make sweet and sour sauce, how long is the possible shelf life of that
Hi Kita... Easily 3 weeks sealed in the fridge. Best, Rik
Hi is that the juice of an actual squeezed orange or orange squash?...Looked a bit too "perfect" to be a real one to me so just wondering to be sure
Hi Daniel - It is actually real orange juice from really good oranges here in Thailand - squash concentrate can be used. Best, Rik
How about beets or beet juice instead of red food color, looks great
Give it a go. Thank you. Best, Rik
Can i make it without soysaus
Try anything and see if it works. Best, Rik
Hi could I use honey
Yes different flavour but if you like honey yes. Best, Rik
Can I use light soy sauce? I only usually have light soy sauce in as I use it for fried rice, do you think it would work well with this recipe? Great video by the way.
Yes do not worry - it will be perfect. Best, Rik
@@BackyardChef ok, good stuff. I’ll give it a try. Cheers!
@@loadedgullloadedgull2991 You will be fine. Let me know what you cooked with it. Best, Rik
Whats in the cornstarch slurry? Please
cornstarch/cornflour and water. Thank You. Best, Rik
@BackyardChef thank you
Could you use pure orange juice from a carton/bottle for this ?
Yes
Eeeh up lad, that were reet proper.
Thank you. Best, Rik
@@BackyardChef I liked this recipe so dang much, I've come back today to make some more. Seriously, this is lush.
I Like The Sweet And Sour Sauce!! But You Didn't Have To Add The Red Food Coloring!! The Tomato 🍅 Catch-up And The Soy Sauce Made The Original Coloring To The Sauce!! But!! The Video Was Nice. With Giving Us The Corn Starch, And The Orange Juice, Or Pineapple Juice To Finish Off The Sweet And Sour Sauce.. With Adding The Apple Cider Vinegar And White Sugar!! Salt And The Seasoning To The Taste 😋.
Up to you as they say - amazing how we can make choices - don't add the colour. Best, Rik
Yep it was originaly made with tomato ketchup
It is in Asia@@tellitlikeitis-rg4ny
Every real Chinese restaurant uses food colouring, Donald
why no salt?
Salt is up to the individual and there is enough salt in the soy sauce for this little quantity
Very good, but a piece of cinnamon makes all the difference.
I wish it gave fluid ounces instead of cups.
Thank you. Best, Rik
How many fluid ounces please.
Lol 60 percent correct.
In your limited opinion, NO advice is given apart from a pathetic comment that no one can learn from. 100% tasty. Best, Rik
Lol so offended .@@BackyardChef
Limited opinion i've owned some of the busiest Chinese takeaways in Derbyshire so 60 percent is good compare to other channels take it as a compliment,not even meant to offend you.Chill out.@@BackyardChef
Always chilled and still you havent elaborated with ingredients method. This is a learning channel not a quick no use to anyone channel. Best, Rik
no way matey - I couldn't careless with quick no use to anyone comments. Best, Rik
Is it the music to a 70s porn film
I wasn't watching poorn in the seventies I've no idea. As far as the music - early video when we thought music had to be used - all a learning curve eh! Best, Rik
U say tablespoon and yet use a teaspoon pls all Ur bs extras , I was told by Chinese it's just sugar and vinegar and NOTHING else. And I looking for one that's the very thick stuff not one for like this
I USE Tablespoons as I say. If you think a Chinese makes a sweet and sour with sugar and vinegar please make it that way. I will stick with showing this way. Best, Rik
Good recipe however corn starch should be mixed separately to make slurry then added, love your channel though
Should it really - why? Thank you. Best, Rik
not bad better with malt vinegar and omit red colouring imo
Cheers, Graham. Thanks for the tip! Best, Rik
I like the recipe but I am sorry I have to give you some advice this music is terrible quality and too loud just as some advice do not use music in cooking tutorials as it distracts my brilliance in the kitchen. Good day
This was a video from years ago when we thought music had to be used - we do not use now. Thanks. Best, Rik
😅
Music and all the scraping noise made me stop watching
Well I am very grateful for this recipie..my dad just licked the plate and asked for more sauce. I made the sauce first then made rice and breaded chicken goujons. Served it like a katsu style dish but your sauce..so quick , so delicious, so simple. Thank you so much. Subscribed ❤
@@paulamonty5472 Silence in the court please Paula
Made this and it was very watered down. Less water seems it would of maybe been better. Wasn't really impressed
And if you know how to cook and add a little more cornstarch hey presto the same as all Chinese cooks do - amazing that! Best, Rik
No No No No Ketchup ‼️
Explain why no ketchup Gloria instead of a ridiculous in fact quite a pathetic comment that no one can learn from - So i will give the explanation of using ketchup as an ingredient in the professional kitchen and if you choose not to use it when watching a recipe that does use it - as they say here in Asia - UP TO YOU! so here we go then not just a flippant comment, Ketchup is a versatile ingredient that can be found in both home kitchens and professional settings. While it may be most commonly associated with fast food or as a simple condiment, ketchup has a variety of applications in more sophisticated culinary environments as well.
Flavour Enhancer
Ketchup contains a balanced profile of sweetness, acidity, and umami, which can enhance the flavors of a dish. It can be used in marinades, sauces, and glazes to add complexity and depth.
Base for Sauces
Ketchup serves as a convenient base for a variety of sauces. For example, it can be mixed with vinegar, sugar, and spices to create a homemade barbecue sauce. It can also be used in cocktail sauce, Thousand Island dressing, and other condiments.
Ingredient in Recipes
In professional kitchens, ketchup is often used in recipes like meatloaf, stews, sauces, and casseroles. It can add moisture and flavour to baked goods like meat pies or act as a binder in recipes like crab cakes.
Quick Fixes
In a busy kitchen, ketchup can serve as a quick fix to balance out the flavours of a dish. If a sauce is too salty or lacks depth, a spoonful of ketchup can often solve the problem.
Cultural Relevance
Ketchup has global appeal and is used in various cuisines around the world. In Asian cooking, for example, it is used in sweet and sour dishes, stir-fries and noodle dishes.
Presentation
Its vibrant red color can also make for an appealing presentation, whether used as a garnish or as part of a more complex sauce.
However, it's worth noting that ketchup contains sugar and salt, so it should be used judiciously, especially in recipes that already have these elements. Some chefs prefer to make their own ketchup to have better control over the flavour and nutritional content.
In summary, while ketchup may seem like a simple condiment, its versatility makes it a valuable ingredient in a professional kitchen. Best, Rik
i see you know your ketchup well.....@@BackyardChef
Please never use a stell spoon in a steel pot
Why
😂
Week it really sounds awful mabe wood or plastic spoon
Work in a real kitchen - no wood spoons in sight. Best, Rik
I do it all the time…for 35 years.
I tried to watch this but the background music is so in the way. A real nuisance. When will these people learn? Turn it DOWN or OFF. 👎
Do your own videos, stop being a nuisance here and turn down your whinging 😂
Let me tell you this I do not make videos for you and never will. I was learning and you have no patience and I couldn't care less so off you trot and listen to your own voice. FOR ALL THE UPPER CASE - TURN OFF AND GO SOMEWHERE ELSE! Best, Rik
Your measurements don’t make sense. Why not use ml and g instead of the American cups? And what is the juice of an orange?
😂 It's the liquid part that oozes out when you drive over it 😂
I dont cook for you mate - if it don;t make sense to you - so be it - google it all and I'm sure it will. Best, Rik
He literally says juice of one orange about 50 to 60ml
Daft clown if you're going to criticise at least get your facts straight.
There's this thing called the internet where you can convert all kinds of measurements EASILY
Its easy to convert, stop whinging 🤬
I hate how you're clearly British yet using American measurements... But I get it, gotta play to your audience
He’s using British imperial measurements not American . You might be confused or expecting him to use with the metric system ( introduced by Freanch and it kills me to say, but far superior and simpler to any other system of measurement). The EU system is also used in the U.K. by order of the EU. Your system is based on the British but with a few differences ie smaller gallon
Yikes that's a lot of sugar.. 😮
Thank you. SWEET and sour. Best, Rik
Not colouring surely!
Thank you. Best, Rik
Metal on metal, sorry no way.
As they say UP TO YOU !!! work in a real kitchen metal on metal everyday! Best, Rik
@@BackyardChefGood point! I've spent decades in kitchens and never seen one that doesn't use steel throughout 👍
Agreed. Best, Rik
Too noisy….
Old video
Can you not use a wooden or plastic spoon? The constant metal on metal scraping sound makes this impossible to listen to!
Turn off go moan on another channel - Have you ever done a days work in a real kitchen NO - metal on metal all day - not interested
@@BackyardChef Haha that’s a pretty obtuse response. The point is, the sound makes your videos inaccessible, neurodivergent people can be incredibly sensitive to such sounds. Surely you want your videos to be as accessible as possible so more people can see them? Clearly not!
Faster to add vinager, pineapple juice and orange juice to ketchup and HP. Then thicken it.
Not how i was shown by a chinese person ,,, sugar water pineapple vinegar and heinze red sauce
Stick to what you were shown. Best, Rik
Chinese or Asian Cooking never use apple cider vinegar.
Yawn! Go leave your professional cooking comments on another channel - I live in Asia and have done for 20 years! Thank you. Best, Rik
@@BackyardChef Don't put up a youtube channel if you cannot accept comments. If your 20 years in Asia, I was born in Asia for 56 years. Your cooking is absolutely not asian or chinese, stick to your fish and chips.