Sweet & Sour Chicken Recipe / Mrs Kayte McCoy

Mrs Kayte McCoy

Pastor's Wife

Harts Hill Baptist Church

Whitesboro, NY

Sweet & Sour Chicken

The recipe I've chosen to share with you has become my "signature dish". It's my go-to recipe for church potlucks, hosting guests or bringing a dinner to families while recovering from illness. In fact, expectant moms in my church have started requesting this for the meal I bring them after they deliver! This is my children's favorite dinner and I like making a double batch for yummy leftovers the next day.

One fact needs to be established right now: This is in no way low fat, low calorie or remotely healthy. If you eat this daily, you will die an early death. If you are so inclined, you could grill or bake your chicken right in the sauce. If you're truly crazy, you could reduce the sugar in the sauce or substitute it with orange juice, or agave or, Heaven help you, Splenda. But do not invite me over for dinner if you do so. Just make it as directed and go for a 2 mile hike the next day. It's worth it.

2 -4 boneless skinless chicken breast, cut into 1 - 2 "chunks

four

beaten egg

oil, to fry

Heat oil in a Dutch oven on medium heat. Dip chicken in egg, then flour and fry in hot oil until brown and crispy. Place chicken on cookie rack or paper towel to absorb excess oil.

*I often fry the chicken early in the day or the night before to save my sanity during the dinner hour.

Sauce:

1/2 c. packed brown sugar
1 Tbs. cornstarch

1/3 c. apple cider vinegar, rice vinegar or red wine vinegar (any vinegar you've got will do)

1/3 c. chicken broth

1 Tbs. soy sauce

1/4 tsp. garlic powder

1/4 tsp. ground ginger

1 green pepper, chopped

1 Tbs. crushed red cherry pepper,  jarred or dried

​Or substitute with any hot or mild pepper you like. Even if you don't like very spicy food, a little ​heat is needed to balance the sweet.

Sesame seeds for garnish, optional

In a small sauce pan, combine sugar and corn starch. Stir in other ingredients. Cook and stir until thick and bubbly, about 5 minutes.

Put fried chicken in a casserole dish and pour sauce on top, gently stir to coat. Cover and bake at 350* for about 10 minutes. You are just making sure your chicken is cooked through, and it's a good time to clean the kitchen and set the table. Or take a power nap.

Serve over rice.