Skip to content

Type what you have

Cook with

ketchup ×
Kid-Approved Sweet and Sour Chicken Sauce
Asian

Kid-Approved Sweet and Sour Chicken Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
  2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

The Best Homemade Honey Garlic Sauce
Dinner Asian

The Best Homemade Honey Garlic Sauce

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes.
  3. 3 Stir in ketchup, honey, and soy sauce and bring to a boil.
  4. 4 Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

By Belinda Carter McDowell

Simple Sweet and Sour Sauce
Asian

Simple Sweet and Sour Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
  2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
  3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Japanese Salad Dressing
Asian

Japanese Salad Dressing

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Asian-Inspired Ginger Dressing
Asian

Asian-Inspired Ginger Dressing

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
  2. 2 Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

By kwatson242

Chef John's Thai-Style Sweet Chili Sauce
Asian

Chef John's Thai-Style Sweet Chili Sauce

5.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
  2. 2 Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
  3. 3 If not using immediately, transfer to a glass jar with a lid. Refrigerate.

By John Mitzewich

Pineapple Teriyaki Sauce
Dinner Asian

Pineapple Teriyaki Sauce

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Pacific Rim Barbeque Sauce
Pantry Asian

Pacific Rim Barbeque Sauce

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Spaghetti Napolitan (Naporitan)
Dinner Asian

Spaghetti Napolitan (Naporitan)

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
  2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
  3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Sweet and Sour Ground Pork Stir-Fry
Dinner Asian

Sweet and Sour Ground Pork Stir-Fry

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
  3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
  4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Baked Tofu Bites
Dinner Asian

Baked Tofu Bites

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
  2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
  3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Savory Slow Cooker Pork Chops
Dinner Asian

Savory Slow Cooker Pork Chops

4.3

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place pork chops in the bottom of a slow cooker.
  2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
  3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Sweet Chili Thai Sauce
Pantry Asian

Sweet Chili Thai Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
  3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
  4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Korean Salad
Lunch Asian

Korean Salad

4.6

Prep
15 min
Cook
15 min
Total
1470 min

Instructions

  1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Sesame Chicken for Slow Cooker
Dinner Asian

Sesame Chicken for Slow Cooker

3.9

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Spread chicken evenly in a slow cooker. Stir together honey, soy sauce, ketchup, onion, oil, and garlic powder in a bowl; pour over chicken.
  2. 2 Cook on Low for 3 to 4 hours or High for 1 1/2 to 2 1/2 hours.
  3. 3 Remove chicken from sauce to a cutting board; set aside.
  4. 4 Stir together water and cornstarch in a small bowl until smooth; stir into sauce in the slow cooker.
  5. 5 Cook on High until sauce is slightly thickened, about 10 minutes.
  6. 6 Cut chicken into bite-sized pieces; stir into sauce. Sprinkle with sesame seeds.

By Boadecea

Singaporean Chile Crab
Dinner Asian

Singaporean Chile Crab

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
  2. 2 In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
  3. 3 Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
  4. 4 Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
  5. 5 Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

By Alicia N

Healthier Honey Sesame Chicken
Dinner Asian

Healthier Honey Sesame Chicken

4.4

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Transfer chicken and sauce into an oven-proof dish.
  4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Baked Sweet and Sour Chicken Thighs
Dinner Asian

Baked Sweet and Sour Chicken Thighs

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
  3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
  4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
  5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Shanghai Noodle Salad
Lunch Asian

Shanghai Noodle Salad

4.3

Prep
20 min
Cook
5 min
Total
160 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Easy Sweet and Sour Chicken
Dinner Asian

Easy Sweet and Sour Chicken

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
  2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
  3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
  4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
  5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Julia's Korean-Fried Chicken
Dinner Asian

Julia's Korean-Fried Chicken

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
  2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
  3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
  4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
  5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
  6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Chicken Yaki Udon
Dinner Asian

Chicken Yaki Udon

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
  2. 2 Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
  3. 3 Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

By Diana71