chicken breasts cut into large cubes {I usually do three breasts if they're small and two if they're pretty big}
1 egg, beaten
cornstarch
oil
sauce {recipe follows}
1. Dip the cubed chicken 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° F (160° C) for one hour, turning the chicken every 15 minutes.
1 egg, beaten
cornstarch
oil
sauce {recipe follows}
1. Dip the cubed chicken 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° F (160° C) for one hour, turning the chicken every 15 minutes.
Sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together and pour over chicken.
Eat over rice.
{The recipe says to bake for one hour, but I don't think I've ever baked it that long. Half an hour maybe. I just pull out big chunk of chicken and make sure it's no longer pink in the middle. Definitely doesn't take an hour. Also, I've never tried it, but I think you could probably just keep it in the frying pan, turn the heat down, add the sauce and cover for a little while. Probably would yield the same results and a would be a little bit faster. Just something I've thought of doing before.}
Yummy and easy!
