Sweet and sour dishes are one of the top sellers in Chinese restaurants/take away. There are two types of sweet and sour dishes in the British Chinese culinary market. Sweet and sour Hong Kong style; where the meat is coated with potato starch and deep fried; then cooked with vegetables in sweet and sour sauce. The other types is batter balls; where the meat is deep fried in batter and serve with a portion of sweet and sour sauce as dip. Two very different variation of this fantastic seller which I will cover when we have done the sauce.
The main ingredients of sweet and sour sauce is sugar and vinegar. In attempting to make the best sweet and sour dish; just sugar and vinegar are no longer enough. Other vegetables and sauce are used to give it an extra edge. Below is my recipe for this sauce. It's is an extract from my e-book "wok of fury"

Ingredients;
1 large onion
2 lemons
2 orange
2 apples
2 carrots
500g fresh ginger
4 stalks celery
3 litre water

500ml malt vinegar
500g sugar
200g tomato puree
50g HP sauce
50g Worcester sauce
Some red color

Cut the vegetables into slices and boil it in a pot with the water. Once water is boiled turn heat down to simmer for 30 minutes and put a lid on the pot to avoid excessive evaporation.
Take out the vegetables with a mesh and fine sieve.
Add the tomato puree, HP sauce, Worcester sauce and sugar.
Turn the heat up to ensure everything has dissolved and add the vinegar to complete.
Add the amount of red color to your preference.
See video for visual guidance

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