January 7, 2019. Sweet and Sour Chicken. You will be licking your fingers vs washing them . My moms recipe with spareribs with some tweaks.
She kept the recipe off of a CH Brown Sugar box from the 70’s and yes I still have it in a recipe box. That’s how you kept recipes in the old days. You wrote the recipes on 3x5 cards and them put them in a box with a lid with a hinge. Very unique, I love my 2 boxes of recipes. . I love how the measurements are completely written out, no abbreviations. The recipe has Catsup instead of Ketchup. They didn’t bother to write Heavy syrup, light syrup or water of canned pineapple, as those had not been invented yet. There was only Heavy syrup .
You will want to use, Thighs, drums and wings for this recipe. They cook more evenly and are about the same size. So when you don’t have canned pineapple but want to make this you substitute. Which is what I did.
1pkg of Thighs (6)
1pkg of Drums (6)
1 pkg of split (party)wings
Remember to Double the next ingredients
Butter
1 chunked Red or White Onion
1/2 of green bell pepper chunked
1 Orange or Red bell pepper chunked
5 cloves of garlic thinly sliced
2/3 cup Brown Sugar either light or dark ( dark has a molasses in it so it will be richer)
2 -3 Tbs Cornstarch
2 tsp dry Mustard
1 cup Rice Vinegar
1 can chunk pineapple with heavy syrup or use fresh and cut in triangles ( which is what I did)
I added 1/2 cup Wishbone French dressing as I didn’t have enough Ketchup or heavy syrup.
1/2 cup Ketchup
1/2 cup Water
2 Tbs Soy Sauce
Grill the chicken for 4 minutes on each side try to get a crispy skin.
Remove from grill and start your sauce.
Heat your butter on Med High add peppers, onions and garlic. Cook until limp add the rest of the ingredients and continue to cook until bubbly and keep stirring for approximately 10 minutes. Place all the grilled chicken in a glass 13x9x2 baking dish and pour sauce over it and bake at 400 degrees for 40 minutes. Insert meat thermometer until it reads 165 for poultry. This is yummy with mashed potatoes and a side salad or really any vegetable. Pour some of the sauce over the potatoes.
She kept the recipe off of a CH Brown Sugar box from the 70’s and yes I still have it in a recipe box. That’s how you kept recipes in the old days. You wrote the recipes on 3x5 cards and them put them in a box with a lid with a hinge. Very unique, I love my 2 boxes of recipes. . I love how the measurements are completely written out, no abbreviations. The recipe has Catsup instead of Ketchup. They didn’t bother to write Heavy syrup, light syrup or water of canned pineapple, as those had not been invented yet. There was only Heavy syrup .
You will want to use, Thighs, drums and wings for this recipe. They cook more evenly and are about the same size. So when you don’t have canned pineapple but want to make this you substitute. Which is what I did.
1pkg of Thighs (6)
1pkg of Drums (6)
1 pkg of split (party)wings
Remember to Double the next ingredients
Butter
1 chunked Red or White Onion
1/2 of green bell pepper chunked
1 Orange or Red bell pepper chunked
5 cloves of garlic thinly sliced
2/3 cup Brown Sugar either light or dark ( dark has a molasses in it so it will be richer)
2 -3 Tbs Cornstarch
2 tsp dry Mustard
1 cup Rice Vinegar
1 can chunk pineapple with heavy syrup or use fresh and cut in triangles ( which is what I did)
I added 1/2 cup Wishbone French dressing as I didn’t have enough Ketchup or heavy syrup.
1/2 cup Ketchup
1/2 cup Water
2 Tbs Soy Sauce
Grill the chicken for 4 minutes on each side try to get a crispy skin.
Remove from grill and start your sauce.
Heat your butter on Med High add peppers, onions and garlic. Cook until limp add the rest of the ingredients and continue to cook until bubbly and keep stirring for approximately 10 minutes. Place all the grilled chicken in a glass 13x9x2 baking dish and pour sauce over it and bake at 400 degrees for 40 minutes. Insert meat thermometer until it reads 165 for poultry. This is yummy with mashed potatoes and a side salad or really any vegetable. Pour some of the sauce over the potatoes.
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