adapted from Mel's Kitchen Cafe
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup tapioca starch (found in Asian supermarkets)
2 eggs, beaten
1/4 cup canola oil
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup tapioca starch (found in Asian supermarkets)
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Turn the oven to broil and cook for another 1 1/2 to 2 minutes, just to crisp up the chicken. Serve over rice
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