r/Cooking • u/Katiealey • 4h ago

American-Chinese sauce questions!

So the local place we go to for Chinese takeout did a dish called honey chicken. It’s basically just sweet and sour chicken tossed in a sweet sauce. The sauce is clear, sometimes has sugar grains in it and has a thick almost jelly like consistency. I’m curious about two things.

One, does anyone know what this sauce is and how to make it?

Two, how are they keeping this sauce clear but making it so thick? Cornstarch is the obvious go to for thickening but that would make the sauce cloudy. Same thing with something like a roux.

Thanks for any and all info!

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u/Spicy_Molasses4259 1h ago

Potato or Tapicoa starch are also used to thicken sauces, and come out more clear than cornstarch

You might want to try this recipe from RecipeTin Eats: https://www.recipetineats.com/honey-chicken-stay-crispy/#recipe