Lion House Sweet and Sour Chicken

2 teaspoon garlic salt

1 teaspoon black pepper

1 beaten egg

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire wisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful. The sauce will thicken & the color will darken greatly. It will be similar to thick barbeque sauce. The chicken needs to be (fall apart) tender!

Recipe from www.justgetoffyourbuttandbake.com

I made the second version. My family really liked it.