"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary DeJong
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large pieces of chicken
1/2 c. flour
1/3 c. oil
1 tsp. salt
1/2 tsp. pepper



Sauce:

1 can (13 1/2 oz.) pineapple chunks
1 c. sugar
2 T. cornstarch
3/4 c. cider vinegar
1 T. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green pepper - cut into 1/2 in. strips

Directions:
Directions:
Preheat oven to 350 degrees. Skin and wash chicken, pat dry and cut into any size pieces you want. Coat chicken with flour. Heat oil and brown chicken. Arrange pieces in a baking dish and sprinkle with salt and pepper.

Sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 c. liquid. In medium pan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake covered 30 minutes. Add pineapple and green pepper. Bake uncovered 30 minutes longer or until chicken is tender. Serve with rice.

Number Of Servings:
Number Of Servings:
4-8

 

 

 

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