Sweet and sour chicken is a Chinese take-out staple. This recipe has all of the flavors of take out without the battered chicken. And, you can make it ahead of time and pop it in the oven just in time for dinner. It also makes a ton so if I am not cooking for a crowd I usually cut the recipe in half. But it’s not a bad idea to make the whole thing and freeze half for another dinner some other time. Enjoy.
4 cups unsweetened pineapple juice
2 1/2 cups sugar
2 cups vinegar
1 1/2 cups water
1 cup packed brown sugar
2/3 cup ketchup
6 TBSP soy sauce
2 tsp. chicken bouillon granules
¾ tsp. ground ginger
3 TBSP vegetable oil
3-3½ lbs. cut-up chicken (boneless, skinless optional)
1 can (8 ou) pineapple chunks, drained
1 medium green pepper, julienned
In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 9x13” baking pans. Pour reserved sauce over chicken. Bake, uncovered, at 350 degrees for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.
Serve with rice if desired.
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