Baked Sweet and Sour Chicken with Fried Rice

*4 boneless Chicken Breasts, cut in bite size pieces

Dip each piece of Chicken in the following:

(First bowl, using your right hand for wet dipping in egg, (because this can get messy)

*1 Egg Beaten, in small mixing bowl

(Second bowl, using left hand for dry dipping in Cornstarch)

*1/2 cup Cornstarch, 1/4 teaspoon Deverle’s Seasoning and/or Salt & Pepper (or to your taste) in a small bowl

Place each egg and corn starched covered piece of chicken on a cooling rack until all are ready to be browned.

Brown chicken pieces on medium heat, in a pre-heated cast iron skillet with 3 tablespoons of light olive oil, add more if needed for each batch. You will probably do about 3 batches of chicken browning, depending on the size of your skillet.

Place all browned chicken pieces in a glass 9″ x 13″ greased baking dish and pour the following Sauce onto browned chicken.

Sweet & Sour Sauce

*3/4 cup Sugar
*4 tablespoon Tomato Ketchup
*1/2 cup Vinegar
* 2 tablespoon Soy Sauce
*1/2-1 teaspoon Garlic Powder

Mix together all Sweet & Sauce ingredients together and pour over the above chicken. Bake the chicken in the oven at 325*F for 50-60 minutes turning every 15-20 minutes until done.

*Note for extra sauce: Sometimes we like extra Sweet & Sour Sauce for dipping so we make another batch of sauce and add about 1-2 tablespoons Cornstarch. Then put Sweet & Sour Sauce in sauce pan, stirring constantly on medium heat on the stove until it thickens.

Recipe adapted from Friend Magazine April 1991.