Sweet and Sour Chicken
This recipes calls for a fryer, but you can use the pieces you like best. Try chicken breasts only, or boneless chicken thighs. Suit it to whatever you have on hand!
INGREDIENTS | SERVES 4–6
- 2½-pound fryer, cut into pieces
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup brown sugar
- 1 cup soy sauce
- ½ cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger
- ¼–½ teaspoon red pepper flakes, to taste
- 1 (20-ounce) can pineapple rings (used on reheating day)
Freezing Day
Put chicken pieces in the bottom of a freezer bag.
In a small bowl, mix the cornstarch and water until the cornstarch is completely dissolved. In a saucepan add brown sugar, soy sauce, vinegar, garlic, ginger, and pepper flakes.
Stir in the cornstarch and water. Bring sauce to a boil, stirring constantly for 3–5 minutes. Once mixture thickens, remove from heat and let cool.
Pour half the sauce over chicken in freezer bag and freeze. Pour the other half of sauce in a separate freezer bag and freeze.
Reheating Instructions
Defrost chicken in refrigerator for at least 24 hours and discard marinade. Defrost bag of extra sauce — this is used for basting during cooking.
Bake chicken in a greased casserole dish for 1 hour (or until chicken is fully cooked) at 400°F, turning halfway through cooking time. Baste chicken with extra sauce every 15 minutes.
Add pineapple rings to the top of chicken during the last 10 minutes of baking.
PER SERVING
Calories: 616 | Fat: 23g | Protein: 51g | Sodium: 568mg | Carbohydrates: 45g | Fiber: 1g
