Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Tablespoon | Cornstarch |
| 1 Tablespoon | Cold Water |
| 1/4 Cup | Sugar |
| 1/4 Cup | Soy Sauce |
| 1/4 Cup | Vinegar |
| A Dash | Garlic Salt (more if you like) |
| 1/8 Teaspoon | Accent |
| 1/8 Teaspoon | Ginger |
| 1/8 Teaspoon | Coarse Ground Pepper |
| 2 to 2 1/2 Pounds | Chicken Pieces (Broilers) |
| 4 1/2 Ounce Can | Pineapple Spears, drained (Optional, if you wish) |
| To Taste | Salt (for chicken) |
Instructions
For the Glaze
- In a small pan, combine the first 9 items from the ingredient list: cornstarch, cold water, sugar, soy sauce, vinegar, garlic salt, Accent, ginger, and coarse ground pepper.
- Bring the mixture to a boil. As soon as it thickens, remove from fire.
For the Chicken
- Place chicken pieces in a baking pan.
- Salt chicken to your desired taste.
- Brush the chicken with the prepared glaze. Continue to brush with glaze every 10 minutes for a total of 30 minutes.
- After 30 minutes, turn the chicken pieces over.
- Brush the other side with the remaining glaze.
- If using, add the drained pineapple spears to the baking pan during the last 10 minutes of cooking.
- Chicken should be done within an hour.
Note
I removed most of the chicken skin before placing it in the pan, but if you like chicken skin then of course by all means leave it on.
