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Friday, October 22, 2010

Chew on This | Sweet and Sour Chicken

This finger-lickin’ chicken with sweet and sour sauce was one of our family favorites long before the chicken wing craze began.  The tangy sauce delivers a big flavor and is perfect for those who like a thick, sticky, gooey sauce that is not hot...this sauce is awesome with pork too...pork is such a sweet meat!

This is what you will need to make the sauce:
Pineapple juice, pineapple tidbits, cider vinegar, brown sugar, soy sauce, ginger, corn starch, 
and salt and pepper to taste.

Using a medium size sauce pan, combine the sugar, vinegar, pineapple juice and the pineapple tidbits.

Over medium low heat, stir to blend.

In a small bowl combine the corn starch, soy sauce, water and ground ginger. Mix well and pour into the vinegar sauce.   Stir and simmer on low until thickened.


After it thickens it looks like this.

Lookin' good and tasting good too.  Set aside and let's start the chicken.

These are the ingredients you will need for the chicken:

Chicken, flour, corn starch, 2 eggs, milk, and oil for frying, plus salt and pepper to taste.
(Use 8-10 of your families favorites pieces. If you are doing just wing you can use about 20-25 pieces).

Rinse chicken pieces and pat dry. Beat the eggs and milk together and put in a shallow dish.   Blend the flour and corn starch together and put it in a shallow dish also.   We are doing  an
assembly line here...so line it up.

Dip the chicken in flour-then egg-then flour, you know the routine...then into a hot skillet
and brown lightly on each side.

Remove chicken and place in a large baking pan. Using a pastry brush apply a small amount of sweet and sour sauce...and into a hot oven it goes. Bake for 40 minutes uncovered at 350 degrees.

Reapply another coating of sauce when chicken has about 10 minutes of baking time to 
go....mmm good!

Yippee…we’re done - remove chicken from the oven.

Warm the sweet and sour sauce and pour into a nice bowl. Place the bowl in the center of a 
large serving plate and arrange the chicken around it...have a gravy ladle handy so everyone
can add as much of this yummy sauce as they want, ‘cause it is finger-lickin’-good.

Oh yeah, you’ll need lots of napkins if you use your fingers!!!!

Just do it, it's more fun that way. ENJOY!


Here is the recipe:

Sweet and Sour Chicken

For the Sweet and Sour Sauce:

1 cup brown sugar
1 cup cider vinegar
1 cup pineapple tidbits
1 cup pineapple juice
2 T corn starch
2 t soy sauce
1 t ginger
¼ cup water

Mix sugar, vinegar and pineapple juice together in pan and heat until smooth and warm.
Add pineapple tidbits.

In a small bowl mix together:

2 T corn starch
¼ cup water
2 t soy sauce
1 t ginger

Add corn starch mixture to the sauce and blend well. Cook until thick (low heat) 15 minutes.
Set aside.

Here is what you will need for the chicken:

Chicken, 1 cut up chicken or 8-10 of your favorite pieces or about 20-25 chicken wings
½ cup flour for coating chicken
½ cup corn starch
2 eggs
¼ cup milk
Oil for frying chicken
salt and pepper to taste

Rinse chicken pieces and pat dry.

Beat eggs and add the milk, pour into a shallow dish. Blend the flour and the corn starch together and put in a shallow dish. Dip each chicken piece in the flour, then the egg mixture, then the flour.

Repeat with the rest of the chicken pieces.

Lightly brown the chicken in oil and transfer pieces to a baking pan. Brush a little of the sweet and sour sauce on them and bake 350 degrees for 40 minutes.

With 10 minutes of baking time remaining, baste again with the sauce.

Remove from oven and transfer to a serving plate. Serve with a bowl of warm sweet and sour sauce.

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