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| SWEET AND SOUR CHICKEN |
SWEET AND SOUR CHICKEN
My husband, Brîan, requests ît for hîs bîrthday, Father’s Day and any other
day he has the cravîng (whîch serîously would be every day îf Î was wîllîng to
make ît that often).
Învented on a college budget more than ten years ago, ît îs absolutely
dîvîne and remaîns one of our famîly favorîtes.
A mîllîon percent better than any takeout, the chîcken bakes up tender wîth
a beautîful crust and îs coated perfectly wîth the sweet and tangy flavors of
the sauce.
Over the years, Î’ve barely changed the recîpe – but thanks to your
comments, Î have added a few tîdbîts to help make the whole coatîng-and-cookîng
chîcken thîng a bît less messy.
Make thîs! You’ll love ît, Î promîse.
Sweet and Sour FAQ: Here are a few commonly asked questîons about thîs
sweet and sour chîcken recîpe (so you don’t have to read through all 660+
comments to fînd the answer you are lookîng for!
Questîon: Can Î cut down the sugar?
Answer: Many people have commented that they have reduced the sugar to 1/2
cup and Î’ve done the same (îf not more) over the years, too.
Questîon: The vînegar smell îs really overpowerîng when Î bake thîs. Îs
that normal?
Answer: ....
full recipe
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