Prep 5 mins
Cook 40 mins
My kids love this sweet and sour chicken served with rice. The recipe calls for marinating the chicken for a day before cooking. You can do this, but personally, I think it the flavor overpowers it if soaked that long if you are using skinless boneless breasts. I just cook it with the sauce.
- 1⁄2 cup balsamic vinegar (or cider vinegar)
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 3 -4 lbs chicken pieces (I use breasts with skin removed)
- Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
- Seal and turn several times to coat chicken pieces.
- Put in refrigerator for a day.
- The next day, put chicken and marinade in large heavy skillet or dutch oven.
- Over medium heat, bring the marinade to a boil.
- Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
- Preheat oven to 200°F.
- Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
- When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
- Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
- This will take about 10 to 15 minutes.
- After 10 minutes, turn the heat back to low so you don't overcook it.
- Return chicken to the skillet, coat it with the sauce and serve immediately.
Made this same reciupe last night from Cookbook "Take That!" Entire family enjoyed this. I served over rice and used Balsamic inegar. I cut thie chicken up into biig chunks after simmering on stove and then put in 13x9 pan. I heated the sauce up and add a slurry (cornstarch and cold water) to thicken. Once this boiled and starch cooked out I poured over chicken. No ned to use oven for this to keep warm.
I thought that the chicken was a little too salty and balsamic vinegar a little overpowering.