IF YOU LOVE ASIAN CHICKEN/THIS IS THE DISH FOR YOU/OLD SCHOOL CRISPY SWEET AND SOUR CHICKEN WINGS

OLD SCHOOL CRISPY SWEET AND SOUR CHICKEN WINGS

This is the best way to cook and enjoy sweet and sour chicken,my recipe makes a perfectly crispy outer chicken,with a moist flavorful inside with that awesome sweet and sour tasty sticky glaze that is finger licking good

(SWEET AND SOUR SAUCE RECIPE)
1 cup canned pineapple juice
3/4 cup packed light brown sugar
1/3 cup rice vinegar , found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons pineapple juice
Optional: 2-3 drops all-natural red food coloring

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

CHICKEN BREADING RECIPE:
2 cups self rising flour
1/2 cup cornstarch
salt and pepper to taste
12 ea chicken wings

DIRECTIONS:
season chicken wings with salt and pepper( or seasonings of your choice)
bread chicken in flour/cornstarch mixture
Fry chicken wings in vegetable oil (350) degrees until done and golden brown
(Chicken will be nice and crispy)

Drain chicken and toss in sweet and sour sauce
Serve with remaining sweet and sour sauce

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