Sweet and Sour Chicken

This is still my favorite meal to eat of all time, and despite the fact it takes a bit longer to make then most recipes, it is well worth the sacrifice! I would make it every week if I had the time, but I can usually only get around to making it once a month. Yummiest chicken in the world right here! :)

Sweet and Sour Chicken
Recipe from Melanie @ melskitchencafe.com

3-4 boneless, skinless chicken breasts cut into chunks

accent and garlic powder OR salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup oil, veggie or canola

Cut boneless chicken breasts into chunks and season with accent and garlic powder or salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown (it won't be cooked through). Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. I like to baste the chicken with the sauce the first 15 minutes and then each 15 minutes after that I turn and baste the chicken.  Serve with rice (jasmine is my favorite)

Sauce:
¾ cup sugar
1/4 cup (4 Tbsp) ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon accent or garlic salt

If you like extra sauce or if for some reason the chicken seems to soak up all the sauce (happened a few times to me), make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes