Sweet and Sour Chicken

In a pot on the stove, bring the sugar, vinegar, salt, water and soy sauce to a boil. Once it comes to a boil, remove from heat and set aside.

Heat a deep skillet over medium-high heat, with enough oil in it to cover the bottom.

Combine milk and eggs in a shallow bowl. Put the cornstarch in another bowl. Take pieces of chicken and roll them in the egg mixture, then roll in the cornstarch. Put chicken into the hot oil and fry for 5 minutes on each side. (*You are not fully cooking the chicken at this point, just browning the cornstarch mixture. The chicken will still be pink inside.)

Slow cooker instructions:
Place the chicken in large slow cooker. Pour the soy sauce mixture over the chicken. Cook on high for 2-3 hours, or until chicken is cooked.

Oven instructions:
Place the chicken in a large casserole or roasting pan. Bake at 250 F for an hour with the lid on, then another hour with the lid off. Or if you’re in a hurry, bake at 350 F with the lid off for about 45 minutes.

How can you tell when it’s done? We tend to eat ours when the chicken starts to fall off the bones.

Serve with rice and steamed vegetables, and have plenty of napkins handy!

The first time I saw this dish, I was skeptical. I have yet to meet anyone who didn’t like it after trying it. We tend to mistrust it, as food like this doesn’t find its way into the Western fast food industry. Good! It will be our little secret!

As I understand it, the reason why our family always cooks this at lower heat for three hours, is because we throw it in the oven before church, and eat it after. I have cooked this at higher temperatures in the oven or even on the stove, and it tastes the same.

*Grating some fresh ginger can be a nice addition as well.