Asian-Style Sweet and Sour Sauce
enough for 4 servings
3 medium garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 teaspoon hot red pepper flakes
1/4 cup dark brown sugar, packed firm
1/4 cup distilled white vinegar
2 tablespoons soy sauce
1/2 teaspoon anchovy paste or Asian fish sauce
4 medium scallions, including the tender green parts, thinly sliced
Place garlic, ginger, and pepper flakes on a cutting board; mince further to pulverize the pepper. Follow Master Recipe for Sautéed Chicken Breast Cutlets. Without draining fat, return skillet to medium heat; add garlic mixture and sauté until softened, about 30 seconds. Increase heat to high; add brown sugar, vinegar, soy sauce, anchovy paste, and accumulated chicken juices; boil, stirring to loosen browned bits from pan bottom until mixture thickens to a light syrup, less than 1 minute. Pour sauce over chicken, scatter scallions on top, and serve immediately.