Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken 3-5 boneless, skinless chicken breasts, cut in 1” chunks garlic salt & black pepper 2 eggs , lightly beaten (enough to coat chicken) 1 cup cornstarch or flour 3 to 5 Tbsp oil (vegetable, canola) * sauce ½ - ¾ cups white sugar 4 Tablespoons ketchup ½ cup white distilled vinegar or apple cider vinegar 1 Tbsp soy sauce 1 tsp garlic salt * with pineapple, onion and bell pepper 1 cup pineapple chunks 1 red bell pepper cut into 1” chunks 1 green bell pepper cut into 1” chunks ½ yellow onion cut into 1” chunks Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees. Put the corn starch and chicken into a Ziploc bag and shake the hell out of it. Dip the coated chicken pieces in the egg. In at least two batches, fry the chicken in the hot skillet, making sure all sides are brown. Repeat until with the remainder of the chicken. Place in a pan. ( 3 chicken breasts can be in a 9×9 , and 5 chicken breasts fits better in a 9×13) * (Optional) Take your sweet & sour chicken up a notch. Sprinkle yellow onion, fresh pineapple and bell pepper on top before adding the sauce. Mix sugar, ketchup, vinegar, garlic salt and soy sauce in medium bowl. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides. Bake for 50-60 minutes, turning the chicken once or twice while cooking to coat evenly with sauce. Garnish with scallions and sesame seeds. Serve over hot, steamed bed of rice, or soft Flour Taco shells