Baked Sweet and Sour Chicken

We had this last night and it was EASY and delicious! 

Baked Sweet and Sour Chicken
The chicken coating:
3-4 boneless chicken breasts (I used 1 pound)
salt + pepper
1 C cornstarch (I will not use this much next time; a lot was wasted)
2 eggs, beaten (I only had one on hand and it worked fine)
1/4 C canola oil

The sweet and sour sauce:
3/4 C sugar
4 T ketchup
1/2 C distilled white vinegar
1 T soy sauce
1 t garlic salt

Start by preheating the oven to 325 degrees.  Rinse your chicken breasts in water and then cut into cubes.  Season with salt and pepper to taste.  Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 C oil in a large skillet and cook your chicken until browned but not cooked through.  Place chicken in a 9X13 greased baking dish.  Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.  Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes minutes (I just flipped them twice). 

The recipe at Life as a Lofthouse serves the chicken with this fried rice.  We prefer white and it worked well that way as well.

 Fried Rice
 3 C cooked white rice (day old or leftover rice works best!)
3 T sesame oil
1 C frozen peas and carrots (thawed)
1 small onion, chopped
2 t minced garlic
2 eggs, slightly beaten
1/4 C soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion, and garlic.  Stir fry until tender.  Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.  Now add the rice and soy sauce and blend all together well.  Stir fry until thoroughly heated!  *