1/2 cup each white sugar, packed brown sugar and white vinegar.
1 Tablespoon each cornstarch and soya sauce
3/4 cup water
Blend the sugars and cornstarch together in a small saucepan. Stir in vinegar, soya sauce and water. Bring to a boil, over medium heat, stirring constantly. Simmer together til sauce thickens and turns clear.*
Add leftover meat (chicken, pork or beef) and serve with rice, or as a dipping sauce for chicken fingers.
*If you're planning Sweet and Sour Chicken, Pork or Meatballs in the Slow Cooker, mix the sugars, vinegar, soy sauce and water together well, and pour over browned meat in Slow Cooker. Leave it, on Low setting, for 8- 10 hours. Meatballs should be pre-browned and well drained, to eliminate most of the grease. Lean chicken or pork can be placed uncooked in the Slow Cooker and covered with sauce. 15- 20 minutes before serving (while the rice is cooking) mix cornstarch and 1 Tablespoon water together, and stir into sauce in Slow Cooker. Stir often, until thickened.