Hi Roger,
The use of vinegar is my purpose of giving a pull between sweet and sour. I live far away from you in Malaysia, and we use to do that way over here. In general, our taste buds are not as sweet as those in the US, and we tend to use less sugar. For example, the US version of General Tso’s chicken is much sweeter than ours, and we have to reduce the amount to suit the locals.
Cheers.
KP Kwan

I tried another recipie today, before I read your recipe. It too contained wine vinegar, but with no sugar.

I was a little let down as the vinegar in the other recipe seem to take over the sauce.
Sure glad to see sugar in your recipe. What is the reason for the vinegar on a normally sweet recipe? Just inquiring and certainly not implying that you are wrong.
We live in Tomball, TX and favorite Chinese hangout is Kim Son in downtown Houston. Their sesame chicken sauce is sweet and dark so we are just used to it.

Thanks and look forward to your reply,

Roger

You are welcome. Your suggestion is very useful to other readers too. Have a great weekend!

Regards
Patsy Chia