YUM! This is our favorite Sweet and Sour Chicken recipe. It was given to us year ago by some friends who were in our wedding. We don’t make it very often because it takes so long to fry the chicken (other than that it’s an easy recipe). Tim REALLY likes this so we made it for his birthday dinner this year. Since I’m trying to restock our freezer meals, I made a triple batch of the chicken. Now we can qujckly make this 2 more times since the chicken is already fried and ready to go!

SWEET AND SOUR CHICKEN6 chicken breasts or 1 cut-up fryer
1/2 cup flour
1/3 cup salad oil
1 tsp salt
1/4 tsp pepper Wash chicken and pat dry. Coat chicken with flour. Heat oil in large skillet. Add chicken. Brown all sides. Place in shallow roasting pan. Sprinkle with salt and pepper. Preheat oven to 350 degrees. Prepare sauce:

1 – 13oz can pineapple chunks
1 cup sugar
2 TBSP cornstarch
1/2 cup cider vinegar
1 TBSP soy sauce
1/4 tsp ginger
1 chicken boullion cube
1 large green pepper, cut into 1/2 inch strips

Drain pineapple chunks pouring syrup into a 2 cup measure. Add water to make 1 1/4 cups liquid. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to a boil, sitrring constantly; boil for 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple chunks and green pepper strips. Bake for another 30 minutes or until chicken is done.

I alter the recipe a little bit for us. 1) I completely cook the chicken when frying so I only have to bake it for 3o minutes. 2) Since I am only baking for 30 minutes I add the pineapple chunks and green peppers right away. 3) I double the sauce so we have plenty to spoon over rice.