Cassie’s Ruminations

Sweet and Sour Chicken

This is a great recipe from my mother. She uses skinless boneless chicken breast, but I prefer the little bit of extra flavor and moisture in the thighs. They have a touch more fat, but not really enough to count.

Sweet and Sour Chicken
Serves 4

For the chicken:
1 lb skinless boneless chicken thighs
1/4 cup flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tbsp canola oil

For the sauce:
1 cup chicken broth
1 8-oz can pineapple bits in juice
1/2 cup sugar
1/4 cup cider vinegar
1/2 tsp ground ginger
1 tbsp soy sauce
2 tbsp cornstarch mixed with 2 tbsp of cold water to make a slurry

Preheat the oven to 325 degrees.

Cut the chicken into bite-sized chunks. Mix the flour, cornstarch, salt, pepper, and red pepper flakes in a large zip top bag. Add the chicken pieces and toss to coat well. Heat the oil in a large skillet over medium high heat. Add the chicken and brown on all sides. Remove the chicken to an oven safe bowl and place in the oven to keep warm.

Add the chicken broth, pineapple and juice, sugar, vinegar, ginger, and soy sauce and bring to a boil. Add the cornstarch slurry and return the sauce to a boil. Reduce to a simmer. Add the chicken to the sauce and toss to coat. Serve immediately over rice.