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
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.