- 4 boneless chicken breasts
- salt & pepper
- 1 C cornstarch [or flour]
- 2 eggs, beaten
- 1/4 C canola oil
Sweet and sour sauce
- 3/4 C sugar
- 4 TBS ketchup
- 1/2 C distilled white vinegar
- 1 TBS soy sauce
- 1 tsp garlic salt
Preheat oven to 325 degrees.
Mix all of the sweet and sour sauce ingredients in a bowl with a whisk, then set aside.
Rinse chicken breasts in water and then cut into cubes.
Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
Heat 1/4 cup oil in a large skillet and cook chicken until browned but not cooked through.
Place the chicken in a 9x13 greased baking dish. Pour sweet and sour sauce evenly over the chicken.
Bake for one hour, stirring the chicken every 15 minutes.