Grandma’s Sticky Chicken

Sweet and Sour Chicken  (Grandma Korbet’s Sticky Chicken)

2 chickens, cut up

2 T cornstarch

2 T cold water

1 c sugar

½ vinegar (apple cider)

½ to 1 tsp groung pepper

1 c soy sauce

2 cloves garlic, minced

1 t ground ginger or 1 T fresh ginger

Preheat broiler.

Combine cornstarch and water.  Add remaining ingredients; cook over low heat, stirring constantly, until sauce thickens.

Brush chicken with vegetable oil and broil skin side up 10-15 minutes, until lightly browned.  Drain juices in pan.  Pour sauce over chicken.  Bake uncovered 350 for 1 hour or until tender.  Baste several times.  (NOTE:  recipe says 1 hour but I think it takes less time, cook to internal temp of 165.)

Serve hot with rice and mandarin oranges and pineapple.  Or great cold for picnics.