Sweet and Sour Chicken

This is a family recipe that when served with rice and broccoli instantly transports me back to my childhood in NY.  It's one of those easy to make, easy to love recipes that you wonder why you dont make it more often.

Note: the recipe below starts with raw chicken, but if you have just made chicken broth with chicken parts, then you can use the cooked chicken here.  I drastically reduce the cooking time when I do that.  I also dont let the chicken cook all day in the broth.  It should be cooked but not falling off the bone yet (that comes from the time in the oven).

Sweet and Sour Chicken
serves 4

1 tablespoon cornstarch
1/2 cup sugar
1/2 cup soy sauce
1/4 cup vinegar, white is fine
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon black pepper or to taste
2-3 pounds of chicken parts, cut up
one can of pineapple, drained.

Preheat oven to 425.

In a small saucepan, mix cornstarch with a tablespoon of water.  Add in sugar, soy sauce, vinegar, garlic, ginger, and pepper.  Cook and stir over medium heat till thick and bubbly.

Put chicken in a large baking dish in a single layer.  Brush with glaze.  Bake for 30 minutes, brushing with glaze every 10 minutes.  Turn chicken, brush again.  Bake for another 20 minutes, brushing occasionally with glaze.  Top with pineapple, bake another 10 minutes.

Serve warm or hot.