For Egg rolls, Pot stickers, Chicken Fingers, etc.
1/4 cup sugar
1/4 cup any kind of vinegar*
Optional - for spicy sauce - 1/2 t red chili flakes or 1 fresh Thai bird chili, thinly sliced
Boil everything together in a shallow, non-stick pan until thick & sticky (about 2 min).
Pour into a bowl to cool.
Once cool, stir in a little water if it's too thick.
Variations:
*Vinegar variations:
Cider vinegar
Distilled White vinegar
Sherry vinegar
Red Wine vinegar
White Wine vinegar
Malt Vinegar
Fruity:
Add 2 T any kind of jam or jelly before boiling
Examples:
raspberry jam
orange marmalade
grape jelly
Hot & Spicy:
Add 1 T hot sauce before boiling
Examples:
Sriracha
Chili paste (Sambal Oelek)
Chili-garlic sauce (like Huy Fong or Lee Kum Kee)
Lee Kum Kee Guilin chili sauce
Lee Kum Kee Chili Bean Sauce (Toban Djan)
Tabasco, Frank's Red Hot, Cholula, etc.
The Johnson Family Cookbook