Sweet and Sour Chicken

Sweet and Sour Chicken Sweet and Sour Chicken Courtesy Mel's Kitchen Cafe Chicken: 3-4 boneless, skinless chicken breasts ( I always use thighs because that's what we have!) 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 glass 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 *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 stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken Bake for one hour at 325 degrees in a glass pan. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice or with Celeste’s easy fried rice! When cut in smaller pieces, bite sized, bake for 30-40 minutes! Serves 4-6