The best sweet and sour sauce is not thickened with starch

Have you ever wondered why, when you take leftover sweet and sour pork from the fridge, the sauce is all lumpy and has the appearance of too-soft gelatin? It’s because of the starch added to the sweet and sour sauce. Good quality sweet and sour sauce should stay syrupy even after refrigeration albeit thicker than when hot or at room temperature. And it should be clear — never cloudy.

The truth is, I used to think that adding starch to sweet and sour sauce was the proper way to thicken it. But it really isn’t. »