I love sweet and sour foods. Chicken, pork, meatballs... yummy! I've been craving some for several weeks now and today is a good day to give in to the craving. :o) I think I got this recipe from Mom. It's written on a well used 3x5 card, with only ingredient amounts and a few directions.... like put in pan and bake. LOL I'm pretty sure I wrote it as I talked to her on the phone.
This is not like the sweet and sour pork or chicken I've had at chinese restaurants... thus the #1 after the title. I will make and post that type of recipe another time. It is wonderfully good too.
On this dish tonight, I used halved boneless skinless chicken breasts, it was originally written for bone in chicken pieces. If I had some on hand, I would have used that - it's my favorite. The skin on the chicken adds a little different flavor. OR, if you'd rather cut your boneless chicken into bite-size chunks, that works well too.
Sweet and Sour Chicken 1
1 frying chicken cut up - or 6 boneless skinless breast (whole or cut)
1-2 carrots, sliced
1 large onion, cut into wedges
1/2 C. green pepper, cut in chunks
1 20 oz can pineapple, tidbit, crushed or chunk
1/2 C. brown sugar
2 T. cornstarch
1/4 C. vinegar
2 T. soy sauce
Saute' carrots, pepper and onion in a tablespoon of oil over medium heat for 3-4 minutes, set aside. Coat chicken in flour and fry in a pan with a few tablespoons of oil until browned. Grease 9x13 baking dish and place chicken in a single layer. Toss carrot, pepper, and onion over the chicken.
Mix sauce ingredients in bowl. (if you didn't use crushed pineapple, it's easier to drain it, reserving the juice of course, and toss the pineapple pieces in with the veggies then mix the sauce with just the juice) Pour over chicken. Cover and bake at 325 for 1 hour. Serve with hot rice. Serves 6 give or take depending on whether you're feeding little ones or teenagers. ;)