tell me aobut sweet and sour sauces, american and asian or otherwise

the other day i madeo ne by reducing balsamic raspberry vinegar and then sweetening with sugar, it was good with grilled chicken.. olive oil, salt and pepper on the chicken

the next day i added some sherry to the reduction and reheated and then we put in some hot peper sauce to give a little heat, it started to taste either caribbeanish or asianish

we realized qwe were toying with many tihngs

barbeque sauce, hawaiian/polynesian sauces, sweet and sour sauces, caribbean sweet and sour sauces, and any other type of sweert tangy sauce

now i have lots of things to mess with

limes, lemons, oranges, honey, sugar, balsamic vinegar white and dark and raspeberry styles, cider vinegar, mustard, hot pepper sauce, fish sauce, sesame oil, olive oil, sesame chili oil, oyster sauce, soy sauce, gigner, garlic, onion... ketchup, and all kinds of spices

what kind of fun can we have

I made a sauce with ketchup, lemon juice, guava jelly, sugar, lime juice, and a little hot pepper sauce. it did not come out overly sweet, adjusted to taste with a little salt and msg and soy sauce and a dash of fish sauce. came out pretty good.

what do u think, too many flavors?

maybe should have omitted the ketchup....

by the way i served this with thin chicken breasts that were shallow fried in the style of weiner schnitzel. we initially wanted sweet and sour chicken but didnt have corn starch, so we opted for weiner schnitzel, with a similar sauce....

sounds very good.