Sweet and Sour Chicken

I found this recipe on melskitchencafe.com.  I will be making this tonight.  I hope its a hit....it looks soo yummy!

*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. 

*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.

UPDATE - I made this and I loved it!  I'm glad I had leftovers for the next couple days!  I wasn't a big fan of using the sauce for dipping....it was definitely very vinegary.  But I felt the chicken was saucy enough for us.  I served it with white rice and broccoli on the side.  Definitely a keeper!

2nd UPDATE - The first time I made it I could it at a higher temperature and for less time.  It was absolute yummy.  The second time I followed the recipe's time and temp.  But they were way too cook and it was not as good as the first.  Maybe that's because I cut my pieces truly bite-size. So I think I will from now on cook it at 350 or 375 for 20-30 minutes (I'm pretty sure that's what I did the first time.)