Little Pink Chicken (Sweet-and-Sour Chicken)

Little Pink Chicken (Sweet-and-Sour Chicken)
2 large chicken breasts
1/2 tsp. garlic salt
Cornstarch
1 egg beaten with 1 Tbsp. water
1 C. sugar 1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce


Cut chicken in pieces and sprinkle with garlic salt. Let sit one hour. Dip in cornstarch, then in beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce. Microwave for five minutes, stirring mixture halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 6-8 servings.

Submitted by Linda Robinson, Belgrano Ward, Belgrano Stake, South American South Area Mission, Buenos Aires, Argentina

While serving as area missionaries in the South American South Area, we frequently had the elders who were assigned to our ward for dinner. I asked one of the elders if he had any requests, since w always like to give them a taste of home. He asked me, “Do you how to make that little pink chicken like my mother makes?” I told him I didn’t but would email her to see if she could teach me how. His mother, Beverly Christensen of Logan, Utah, sent me the little pink chicken recipe. It has become a favorite of the Robinsons, Ruckers, and the Camerons – all South American South Area missionaries.