Sweet & Sour Chicken

Chicken breasts
1 cup sugar
1/3 cup vinegar
¼ tsp ginger
2 Tbsp soy sauce
1 chicken bouillon cube
20 oz can pineapple tidbits
Chopped green & red pepper
1/8 cup flour
1/8 cup cornstarch

Drain pineapple juice & add enough water to equal 1 cup. Pour juice/water mixture into saucepan. Add flour & cornstarch. Mix well until smooth. Add bouillon cube. Dissolve cube. Add sugar, vinegar, ginger, and soy sauce. Boil for 2 minutes. If too thick, add a bit more water. Arrange chicken in baking dish. Pour sauce over chicken. Bake for 30 min at 325º. Add desired amount of pineapple tidbits and red & green pepper bits. Bake for anadditional 30 min. or until chicken is done.

Note: I chop up an entire red & green pepper for this. But I don’t use it all. The remainder stores well in a tightly sealed bowl in the freezer. Then you can use them again in this recipe or others.

Sweet and Sour Chicken

from mom

3 – 4 lbs chicken tenders or breasts cut into pieces
2 beaten eggs
½ cup cornstarch
½ cup flour
oil

Dip the chicken pieces into the eggs. Put cornstarch and flour on a plate. Place pieces of egged chicken on plate and cover with flour/cornstarch mixture at one time. In small amount of oil fry the chicken until just browned. Repeat until all pieces of chicken are done. Place in baking pan.

Sauce:
3 cups sugar
1 ½ cup white vinegar
2 tsp garlic powder
½ tsp minced garlic
1 cup ketchup
1 Tbsp. Soy sauce

Heat in microwave about 10 minutes. Stir several times while it is cooking. Pour over the chicken. Bake uncovered at 325 for 20 minutes. Stir chicken and cook another 20 minutes. Sauce will thicken. Serve with plain or fried rice.