3-4 lbs. chicken cut into small bite-sized pieces
2 beaten eggs
1/2 c. cornstarch
1/2 c. flour
oil for frying
-Take all of your cut pieces of chicken and put them in a baggie (I just use my gallon sized bags I use for bread. Poor the beaten eggs over top and mix it all around so as to coat every piece of chicken. In a seperate bowl combine the cornstarch and flour (and I also sprinkle some salt and pepper), and then dump this over top of the egg-coated chicken. Shake the bag, again ensuring that every piece gets coated. Fry the chicken pieces in about 2-4 tbs. hot oil until no longer pink. Place chicken in a glass casserole dish.
Sauce:
3 c. suggar
1 1/2 c. vinegar
2 tsp garlic powder
1/2 tsp. minced garlic
1 c. ketchup
1 Tbs.. soy sauce
-Cook about 5-10 minutes (make sure the sugar is dissolved.) Pour it over top of the cooked chicken. Bakee at 325 degrees for about 20 minuts.
-Serve over rice.
*Tips:
When coating the chicken in egg and flour/corn starch mixture I like to just dump the enitre bag, egg flour and all, into the hot frying pan. This will get the sauce to thicken a little more in the oven.
