Zspider wrote:
> I'm wanting to try sweet and sour chicken. I've collected
> several recipes to work from but would appreciate your recipes
> and suggestions. There are so many ways to fix it. It looks
> like recipes use brown sugar and others don't. Also, I'm
> toying with the idea of actually just making the sweet and
> sour stuff separate from the chicken and then just pouring
> it over it in the end. Is that good or bad? I'm going to
> use boneless chicken breast, so I thought I'd just cut it
> thin, batter it, and roast it in the oven.
>
> Thanks, Michael

I use honey, not sugar, in my S&S and a mixture of wine and cider
vinegar -to taste. Best I have found for this is fireweed honey. Substitute
your favorite.
Chicken responds nicely to lemon or orange flavoured sauce. the bake and
pour method is fine.
Regards.
Ken.
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