2-3 chicken breasts, cut into large chunks
2 eggs
vegetable oil
cornstarch

sauce:
¾ c. sugar
½ c. vinegar
1 Tbs. soy sauce
4 Tbs. ketchup
1 ½ tsp. garlic powder

Heat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.