Sweet and Sour Chicken-mostly mel's but a little bit ours

here is the original post http://www.melskitchencafe.com/2008/07/sweet-and-sour-chicken-updated.html

I love this because it is EASY and YUMMY. And I always have these ingredients on hand. yay!

Often when I make this, we want more sauce to put over white rice...so we double the sauce-pour one serving over the chicken before baking and cook the other serving in a saucepan.

Here is what we do:

INGREDIENTS:
Chicken:
3-4 boneless, skinless chicken breasts-usually I do 2 to 3
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (I use whatever vegetable oil is in my cupboard)

Sauce: (we make this TWICE-once to pour over the chicken and we cook the other in a saucepan to put over rice)

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS:
For the chicken, cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

In a hurry? I bake at 450 for 30 minutes stirring every 10. Seems to work fine.

Danielle