Sweet and Sour Chicken

Today's pin was my family's dinner: Sweet and Sour Chicken.  I served it with sticky rice on a bed of romaine lettuce, sprinkled with sesame seeds.  It was a bit labor intensive and there was a tiny oil fire on my stovetop, but the verdict: tasty!  Even the three year old took a bite and liked it!  While it tastes like something from a quick Chinese restaurant, it doesn't taste like sweet and sour chicken in the traditional sense, I'd call it Sweet Chinese Chicken and I think that it would be great in a salad with cashews and those crispy white rice noodles. 

If you're looking for a more "Sweet and Sour Sauce" in the traditional sense I recommend mine, it makes a lot, but can be made separate from your meat so it can be stored in the fridge and used for multiple recipes, like sweet and sour chicken - baked or fried, and with meatballs.  

Kristin's Sweet and Sour Sauce

1 1/2 Cups white sugar

4 Tablespoons cornstarch

4 Tablespoons vinegar

4 Tablespoons ketchup

1 1/2 Cups pineapple juice

2 Tablespoons lemon juice

Mix sugar and cornstarch in saucepan.

Whisk other ingredients together in a bowl, then add to saucepan.

Whisk while over medium heat.

Sauce is ready when thick and clear.

Keeps in the fridge for at least 2 weeks.

Use with chicken, beef, pork, or egg rolls.