Good Reads Library
Recipe: Sweet and Sour Chicken
This is one of the oldest recipes in my book, dating back to college life. It came from an old paperback edition of the Better Homes and Garden Cookbook, but I don't think it's in the current book. I've adjusted it somewhat anyway:
1)The original recipe calls for a whole chicken, halved, but I prefer to use cut up chicken legs, or even just chicken thighs, which are meaty and easy to serve.
2)You can cook this in the oven, or in the slow cooker, but if you do the latter, I recommend using a rack and keeping the chicken above the liquid, or it will get pretty soggy.
3)When I made this this week, I put chicken, sauce and all in a plastic zipper bag and let it sit overnight to cook the next day. Not necessary, but it's good to know you can do this in advance.
4)Doubling the sauce is a good idea, especially if you do the overnight version. You may want to set some aside to use when serving the meal.
SWEET AND SOUR CHICKEN
The Sauce: You can make this on the stove or in the microwave. If using the microwave, use a glass bowl that holds at least 1 quart--I use a big glass measuring cup.
1T cornstarch
1T cold water
1/2 c sugar
1/2 c soy sauce (we use low sodium soy from Trader Joe)
1/4 c vinegar (white or apple cider)
1/2 t ginger (we use crushed that comes in a jar, but powder is okay too)
1/4 t crushed garlic (HA! I use at least 2x that much--probably even more)
Combine the cornstarch and water and blend well. Mix in the other ingredients.
If cooking on the stove: cook over low heat, stirring often until the sauce thickens.
If using the microwave: COVER with a microwave safe cover, or vented wrap, or something, because if this bubbles over, it will make a mess! Cook on high for 2-3 minutes, then check and stir. Cook again,stopping each 2-3 minutes until sauce thickens.
I freely admit I have been known to just bung it in the microwave and let it go for 5 minutes, but it sometimes erupts all over the place. Hence the cover and the warning!
COOKING: Preheat oven to 425 degrees F. Line a large baking dish (9x13 would work) with lots of foil and spray with a little cooking spray. Put in 3-4 pounds of chicken parts, skin side down. Spoon some of the sauce over the chicken and bake for 10-15 minutes. Spoon more sauce over the chicken and cook till chicken has cooked 30 minutes. Turn and spoon more sauce over the chicken and cook, basting every 10-15 minutes.
When the chicken has cooked for 50 minutes, add 1 20 oz can of pineapple chunks (juice pack), drained. Spoon any remaining sauce over the chicken and cook 10 minutes more.
Serve over rice. Yummmmmmmm!
