Sweet and Sour Chicken **

Eve Petajan

This recipe is from my sister, Sharon, who is an expert cook. It's always well received and great for company.

6 full chicken breasts
Garlic salt
Cornstarch
6 eggs

Cut six full chicken breasts in half. Cut each piece in half again for a total of 24 pieces. Skin each piece and sprinkle with garlic salt. Let sit 45 minutes to an hour. Powder with cornstarch. Dip in six whipped eggs and lay in hot oil in pan until brown.

Pour half of sauce on chicken and bake at 350 degrees for 20 minutes. Turn all pieces over and cover with rest of sauce. Bake for another 20 minutes. Baste with sauce as it bakes.

Sauce:
3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1/4 cup chicken bouillon
1 Tbsp. soy sauce
1 tsp. accent or msg.

Combine and bring to a boil. Pour over chicken.