Japanese Chicken


6 bone-in chicken thighs with skin
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder
1 teaspoon salt


Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings. Bake for 30 to 45 minutes, basting wings with sauce often.

From Pat Rosene-Brady

Sweet and Sour Pork


4 boneless pork chops, cut into bite-sized pieces
3 tablespoons vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
salt and pepper, to taste
3/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon ketchup
1 tablespoon cornstarch
1/4 cup chicken broth


In a frying pan, sauté onion, pepper and celery in oil for a few minutes. Remove vegetable mixture from pan and set aside. In the same frying pan, add some more oil and the garlic. Add and brown the pork, seasoning with salt and pepper. In a separate bowl, combine sugar, vinegar, soy sauce, lemon juice and ketchup. Dissolve cornstarch in chicken broth stirring until mixture thickens and clears, then add the chicken broth mixture to the rest of the sauce.

Add the vegetable mixture to the pork and pour the sauce over top. Cover and simmer for 15 minutes.

From Laurie Duncan