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Sweet-and-Sour Baked Chicken Recipe

Photo by: Taste of Home

This is one of my favorite entrees to make for company. It's assembled the night before and popped into the oven before guests arrive, so there's plenty of time to visit.

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6-8 Servings
Prep: 10 min. + marinating Bake: 1-1/4 hours

Ingredients

1 cup soy sauce
1 cup water
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1 can (6 ounces) pineapple juice
1-1/2 teaspoons ground ginger
1 teaspoon salt
3/4 to 1 teaspoon garlic powder
12 broiler/fryer chicken pieces (3-1/2 to 4 pounds)

Directions

In a large resealable plastic bag or a glass 13-in. x 9-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in a 15-in. x 10-in. x 1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.

Sweet-and-Sour Baked Chicken published in Country Chicken Cookbook , p59