This sweet & sour chicken recipe is one of Steve & Jaime's favorites. I thought I would post it here so she didn't need to call every time she wants to makes it at home (LOL).
Take 4 chicken breasts (I usually do 6 to 8 chicken breasts and double the sauce but we have a family of 8) and cut into pieces (each piece should be about the size of a chicken nugget). Sprinkle with garlic salt. Dip the chicken into cornstarch and then in beaten eggs. Brown in oil until golden brown. Place on a cookie sheet and cover with sauce. Bake, uncovered, for 1 hour at 325 degrees. Turn occasionally.
Sauce - Heat until the sugar dissolves:
3/4 C. sugar
1/2 C. vinegar
1/2 C. chicken broth
3/4 tsp. ketchup
1 TBS. soy sauce
1 tsp. Accent (Found in your spice isle and and
*Note: The sauce is a thin sauce and does not thicken when cooked. If you preferred a thicker sauce you could mix cornstarch in a bowl with cold water and add to you sauce before pouring over the chicken. The thin sauce seems to soak into the chicken better. We usually serve this with stir-fired rice (and spoon some of the leftover sauce from the chicken on top of the rice) and pork and seeds. This is a family favorite!