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.