In our quest to find the perfect dipping sauces for our New Year’s Eve chicken strips, I stumbled upon this recipe for Sweet Tea dipping sauce on Thirsty for Tea. I was drawn in by the description of perfect southern-style chicken tenders and the traditional southern way of eating them with a little honey and hot sauce. And of course since I LOVE sweet tea the fact that it was incorporated into the sauce meant I had to try it.
I adapted it a little since I thought it needed a little more of a hot sauce kick. Dani thought that it was like a sweet and sour sauce and loved the sweet tea taste.
Here’s what you need:
Put all the ingredients except the cornstarch and water into a sauce pan.
Bring mixture to a boil. Meanwhile, mix the cornstarch and water to form a slurry. Once the sauce comes to a boil add the slurry and return to a boil. Remove from heat.
When I served it with chicken strips, this recipe combined two of my favorite southern foods – fried chicken strips and sweet tea!
- ½ c orange juice
- ¼ c lemon juice
- 1 c strongly steeped tea (3 tea bags, steeped for 5 minutes)
- ½ c honey
- ¼ c apple cider vinegar
- 4 t hot sauce
- ¼ c cold water
- 2-1/2 T cornstarch
- Mix together all ingredients except water and cornstarch into a saucepan. Bring to a boil.
- Mix the cornstarch and water to create a slurry. Stir into the mixture in the saucepan and return to a boil. Remove from heat. The sauce will thicken as it cools.
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