When I got married, a dear woman who watched me grow up made me a recipe book. She collected recipes and notes from family and friends and put them all together in an amazingly scrapbooked cookbook. Someday I will have to write a post about the cookbook itself, as it has been such a blessing to me these last seven-and-a-half years. But today I want to share the recipe that was submitted by Auntie Pearl.
Auntie Pearl is our dad’s mom’s sister. At 95-years old and under 5-feet tall, she never ceases to amaze us! She has so much energy and is very active. Whenever we get a chance to visit, we know there will always be something tasty to eat. For my wedding cookbook, she shared her sweet and sour chicken recipe; and it has since become one of Robbie’s favorite dishes.
The original recipe calls for boneless, skinless thighs. I have also made it with boneless, skinless breasts, cut in halves or quarters.
I think what makes this dish so good is the homemade sauce. I’ve made it for eggrolls and it was a great dipping sauce.
Auntie Pearl’s Sweet and Sour Chicken
12 boneless, skinless thighs
Oil for frying
1 c. sugar
½ c. rice vinegar
¾ c. water
5 Tbsp. ketchup
2 Tbsp. cornstarch
1 Tbsp. soy sauce
Mix all sauce ingredients in medium saucepan. Cook until thick and bubbly, stirring constantly. Set aside, cover.
1 c. cornstarch
1 tsp. salt
¼ tsp. garlic powder
Heat about ¾-inch of oil in skillet to about 375°. Mix all batter ingredients together. Batter will be very thick. Roll chicken in batter and fry in hot oil until golden and crispy, about 5-10 minutes on each side. Do not worry about the chicken being done—it will finish cooking in the oven.
If desired, dice a green pepper and some pineapple. Place in bottom of a 9X13 baking dish.
Preheat oven to 350°. Roll fried chicken in sauce and place in dish. Pour excess sauce over chicken.
Bake 30-45 minutes, using a thermometer to ensure doneness. Great served with white rice and can be garnished with a sprinkling of sesame seeds.