Sweet and Sour Chicken


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Use one 12-inch Dutch oven and 18 briquettes.

–International Dutch Oven Society




2 tablespoons soy sauce
3 tablespoons sake or sherry
1 tablespoon sesame oil
1/2 teaspoon ground ginger


Mix all of the ingredients plus 2 tablespoons of water in a bowl.



1 whole chicken, boned and cut into 1-inch cubes
1/2 large green bell pepper, chopped or sliced
1/2 large red bell pepper, chopped or sliced
3 tablespoons vegetable oil


Place the chicken in a bowl and pour the marinade over it. Cover and refrigerate for 30 minutes. Drain and reserve the marinade. In a Dutch oven over 18 briquettes, heat the oil and sauté the chicken until almost done. Add the bell peppers and cook until the chicken is done and bell peppers are firm. Add the remaining marinade juices.



1 cup sugar
1 cup white-wine vinegar
2/3 cup ketchup
1/4 cup cornstarch


Place the sugar, vinegar, and ketchup in a Dutch oven and heat to a boil. In a small jar or container, mix to dissolve the cornstarch with ¼ cup of water, then add to the oven. Add the chicken and peppers. Repeat the cornstarch and water mixture to thicken, if desired. Let stand at least 30 minutes, then serve over or with the rice prepared according to package directions.

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