Baked Sweet & Sour Chicken

Chicken:

6 boneless skinless chicken breasts

Salt and pepper, to taste

1 1/2 cups cornstarch

4 eggs (beaten)

1/4 cup canola oil

Sweet and Sour Sauce:

1 cup sugar

4 Tablespoons ketchup

1/4 cup white vinegar

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon garlic salt

3 cups rice (cooked)

Preheat oven to 325 degrees.

Cut chicken breasts into bite-sized pieces and season with salt and pepper.

Place cornstarch and beaten eggs in separate bowls.

Dip chicken into cornstarch, and then coat in egg mixture (yes, you really do dip in the corn starch first.)

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.

Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, and garlic salt.

Pour over chicken and bake for one hour.

Serve over cooked rice.