Sweet and Sour Chicken (Shiloh)

Sweet and Sour Chicken

(This recipe originally appeared in The Friend in April 1991.)

4-8 skinned, boned chicken breast halves (about 2 pounds)

1 egg, beaten

cornstarch

oil

sauce (recipe follows)

1. Dip the chicken breast (or bite-sized pieces) into the egg, then roll them in the cornstarch.
2. In a small amount of oil, fry the chicken until just browned.
3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 degrees (160 degrees C) for one hour, turning the chicken every 15 minutes.

Sauce:

¾ c. sugar

4 Tbsp. catsup

½ c. vinegar

1 Tbsp. soy sauce

½ tsp. garlic powder

Mix all ingredients together.

Notes: If you like pineapple, then open a can of pineapple tidbits. Drain the juice and reserve 1/2 c. of it for the sauce. Then add the pineapple juice to the sauce, instead of using vinegar. Add the pineapple tidbits to the chicken.

Also, if you don't want to bake the chicken in your oven, then you can cook it on your stove top. Cook the chicken as directed in the recipe. For the sauce, add about 2 Tbsp. of cornstarch. Stir it all together with a whisk so that you get rid of all the lumps. Then add the sauce to the chicken that has already been cooked. Stir everything together and allow the sauce to boil and thicken up. It will probably take 5 minutes or less for the sauce to thicken.

I like to serve this chicken recipe with rice.