This sweet & sour chicken has incredible reviews: http://therecipecritic.com/2013/07/ba...
Commenters said the 1 cup granulated sugar should be cut to half a cup. That's a great start.
1/2 cup sugar (387 cals) = 12 packets artificial sweeteners (50 cals). Sugar doesn't seem to play a special role in the baking of this chicken; can I safely make the swap?
Or do I need to compensate in some other way?