May 15, 2008

Yummy Sweet & Sour Chicken

6 boneless skinless chicken breast, cut into cubes
2/3 c. corn starch
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. MSG/Accent
4-5 eggs, beaten
1 c. chicken broth
1 1/4 c, sugar
1 c. drained, crushed pineapple
1 c. vinegar
8 TBS. catsup
1 TBS. soy sauce
S & P to taste
1 red pepper, chopped
1 onion, chopped
Oil for frying

Combine corn starch, flour, garlic powder and accent. Dip chicken pieces in mixture. Then dip in eggs and fry in skillet until well-browned. Set in greased glass 9x13 pan with chopped onions and peppers.

In another bowl, mix remaining ingredients. Pour over chicken. Bake at 375 for 45-60 minutes, or until sauce reaches thickness desired and bubbles. Turn chicken pieces over halfway through oven time.

Serve over rice with a sesame ginger salad.

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