Sweet and Sour Chicken

2 teaspoons vegetable oil

8 bone-in chicken thighs, skinned

1/2 cup orange juice

1/3 cup pineapple juice

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons minced fresh ginger

3 tablespoons cider vinegar

3 tablespoons ketchup

1/2 teaspoon dried, crushed red pepper

2 garlic cloves, mined

1 tablespoon cornstarch

Serve over cooked rice

Heat oil in a large skillet over medium heat.  Add chicken and cook 6 minutes or until browned on both sides, turning once.

Combine juices in a medium bowl.  Spoon 1 tablespoon juice mixture into a small bowl and set aside.

Stir soy sauce, brown sugar, ginger, vinegar, ketchup, dried pepper, and garlic into remaining juice mixture; pour over chicken.  Bring mixture to a boil.  Reduce heat, cover, and simmer 35 minutes, turning chicken after 20 minutes.

Whisk cornstarch into reserved 1 tablespoon juice mixture.  Uncover chicken and pour in cornstarch mixture.  Cook, stirring constantly 5 minutes or until sauce thickens.

Spoon cooked rice onto a serving platter, top with chicken and sauce.