• 1/4 cup rice wine vinegar
• 4 Tbsp packed brown sugar
• 1 Tbsp ketchup
• 1 tsp soy sauce
• 3 teaspoons corn starch
• 4 teaspoons water

1. Bring vinegar, brown sugar, soy sauce, and ketchup to a boil in a small sauce pan. Whisk the corn starch and water, and add to the sauce pan. Return to a boil and remove from heat.

This sauce is not nearly as sweet as the candy-red version you sometimes find at Chinese restaurants. That's what I like about it most - most sweet and sour sauces are just sweet but this sauce has a good balance between sweet and sour. Recipe from Confections of a Foodie Bride