This is a simple classic sweet and sour sauce which is ideal for dipping battered chicken balls or even chuncky chips.  It’s so simple to make, it can be ready in under 10mins.

Ingredients:

• 300ml pineapple juice
• 1 tbsp cornflour
• ½ tsp garlic paste
• ½ tsp ginger paste
• 1 tbsp dark soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp soft light brown sugar
• 3 tbsp tomato ketchup

Method:

1. In a small bowl, take 2 tbsp of pineapple juice, add the cornflour, mix to form a paste and set aside.
2. Pour the rest of the juice into a small saucepan and add the garlic, ginger, dark soy sauce, white wine vinegar, soft brown sugar and ketchup and stir over a medium heat until the sugar has dissolved and it starts to bubble.
3. Add the cornflour, stirring constantly until the sauce has thickened.
4. Take off the heat, pour into little rankin dishes.

Serving suggestion: serve alongside battered chicken balls

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