Sweet and Sour Chicken



12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 45-60 minutes

Sauce:
(Double recipe for extra sauce to go over rice)
1 1/4 cups chicken broth or water
4 tablespoons ketchup
1 tablespoon soy sauce
¾ cup sugar
½ cup vinegar
1 tablespoon cornstarch

INSTRUCTIONS

Microwave sauce 1 minute to dissolve, or dissolve on low heat. I usually double the sauce for extra sauce on the rice.

Coating:
1 1/2 cups flour
1 1/2 cups cornstarch
3 eggs
3 pounds chicken
Garlic salt

Directions:
Sprinkle chicken with garlic salt; refrigerate for an hour. Mix flour and cornstarch. Coat chicken with beaten eggs, then dip in cornstarch and flour mixture, then in the eggs again. Place enough oil in a cast iron skillet to lightly brown chicken. Once all the chicken pieces have been browned, place them in the Dutch oven. Pour ½ of sauce over to slightly cover the chicken. Bake 45 minutes to 1 hour. Every 15 minutes, coat chicken with sauce. Serve over hot sticky rice.

Note: Delicious!! Don’t plan on any leftovers. This is a very old recipe that has been handed down for generations. It is the best sweet and sour chicken I’ve eaten.

Sweet and Sour Chicken

Sweet and Sour Chicken