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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a wonderful chicken dish. Best served over rice. Serves about 4-6. Ingredients:
2 whole fryer chickens, seperated |
1 cup flour |
2 teaspoons salt |
1/2 teaspoon pepper |
2/3 cup oil |
2 (20 ounce) cans pineapple chunks |
2 cups sugar |
1 cup cider vinegar |
2 tablespoons soy sauce |
1/4 cup cornstarch |
1/2 teaspoon ginger |
2 chicken bouillon cubes |
1 bell pepper, sliced crossways |
Directions:
1. Mix flour, salt, & pepper to coat chicken parts well.
2. Heat oil & fry as usual until brown on all sides until tender.
3. Drain pineapple & add enough water to make 2 1/2 cups liquid.
4. Combine sauce ingredients (except bell pepper) with liquid & boil 4 to 5 minutes.
5. Place cooked chicken pieces in a shallow baking dish & cover with sauce.
6. Bake, uncovered, for 30 minutes.
7. Remove & add pineapple & bell pepper.
8. Bake an aditional 30 minutes & serve over rice.
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