Sweet Sour Chicken

I was really skeptical about this, but it turned out really good. Like you almost think you are in a chinese resturaunt. (or atleast thats what the husband said, in other words anyway) I was very happy with it, especially for the simplicity and the fact that you dont deep fry the meat.
Sweet and Sour Chicken


from melskitchencafe.com (Great site!)

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.

*Serves 4-6

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

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 (below) together and pour over chicken.

Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

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