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Sweet & Sour Chicken

  • 1 frying chicken, 3-3 1/2 lbs - cut up
  • 1 Tbsp butter, melted
  • 1/2 tsp salt
  • Dash black pepper
  • Dash ground ginger
  • 3 stalks celery, diced
  • 1 can (8 oz) pineapple chunks
  • 2 Tbsp brown sugar
  • 3 Tbsp water
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar or red vinegar
  • 1 Tbsp cornstarch
  • 1 red pepper, thinly sliced
Rinse the chicken and pat dry. Place the chicken, skin side up, in a delicately oiled baking pan. Pour the melted butter over the chicken. Sprinkle salt, pepper and ground ginger over the chicken. Top with diced celery.

Bake at 325°F for about 20 minutes or until lightly browned.

Drain the pineapple juice into a cup. Blend in the brown sugar, water, soy sauce, vinegar and cornstarch. Pour the mixture over the chicken in the pan.

Continue baking for 45 glorious minutes until chicken is done to your liking. Top with pineapple chunks and sliced red pepper.

Great served with buttered rice, steamed broccoli, string beans and a salad.

**For variation, try 1 can (8 oz) sliced peaches in place of pineapple.

Submitted by Tess M May 11, 2010 15 min 30 min 45 min
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