Sweet and Sour Chicken

We love Chinese at this house.  My second daughter, home from college for Winter break, will always request it.  She helped me with this meal, we actually made home made cream cheese wantons to go with (recipe to follow, soon).  We were not counting points/calories with this meal.....  Oh well, maybe next time?  Enjoy!  It was not as putzy as I thought it would be.  Served with wontons, rice and egg rolls (didn't make the egg rolls, might try it one day...).

Sweet and Sour Chicken

3-5 chicken breast

Breading:
salt and pepper
1 c. cornstarch
2 eggs, beaten
1/3 c. canola oil

Sauce:
3/4 c. sugar
4 T. ketchup
1/2 c. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt

Rinse chicken, trim off fat or extras,  cut into 1 inch cubes. Season with salt and pepper. Dip chicken into cornstarch, coat all the way, then dip into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Jellyroll pan works great!

Whisk sauce ingredients until smooth, warm slightly on stovetop. Pour evenly over chicken. Turn chicken so the sauce gets on both sides, bake in oven at 350° degrees for 15 minutes, turn chicken, cook for 15 more minutes.