Sweet & Sour Chicken

submitted by Jean Esplin

3 pounds of chicken breasts (cut into small strips)

Sprinkle the chicken strips with garlic salt. Dip the chicken strips into beaten egg and then roll in cornstarch. Fry the coated chicken strips in oil in skillet. Put them in a 9x13 cake pan.

SWEET & SOUR SAUCE:
Mix together and cover the cooked chicken strip with:
3/4 cup sugar
1/2 cup vinegar
1 1/2 cups chicken broth
3 1/2 Tbls ketchup
1 Tbls soy sauce

Bake at 325 to 350 degrees for 1 hour. Serve over cooked rice.

Jean Esplin usually makes about 1 1/2 times the sweet & sour sauce mixture because she thinks the chicken needs more sauce with it. It also calls for the chicken strips to be sprinkled with Accent, and for 1 Tbls of Accent to be added to the sweet & sour sauce mixture, but Accent contains MSG (mono sodium glutamate) and so Jean leaves it out.