Here is what I did:
1/2 cup cornstarch
2 eggs (beaten)
1/4 cup vegetable oil
salt and pepper, to taste
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soya sauce
1 teaspoon garlic powder
Preheat oven to 325F.
Prepare two bowls for dipping - one with cornstarch and one with the beaten eggs.
Heat vegetable oil in frying pan.
Clean chicken breasts and cut into pieces. Mandy recommended cutting the chicken while still partially frozen, which did make cutting the chicken easier. Add salt and pepper to taste.
Coat chicken in cornstarch by dipping in bowl. After cornstarch, dip into the egg mixture, coating the chicken. Place chicken in the heated oil and cook for a few minutes (but do not cook through).
While the chicken is cooking in the pan, prepare the sweet and sour mix. Using a whisk, mix together the sugar, ketchup, vinegar, soya sauce and garlic powder.
Once the chicken is browned, place the chicken in an 8x8 baking dish. Coat the chicken with the sauce. Bake for 1 hour, turning the chicken every 15 minutes.
VERDICT:
Both my husband and oldest son were skeptical about what I was making for dinner. We told our son that it was "plum sauce chicken" because he loves plum sauce and figured that would help to get him to eat it. After their first bites, they both said "Yum!" My son said that the "Chicken was very good, Mommy" and my husband cleaned his plate! We did both agree that we'd like to add a little more "crunch" to the chicken the next time we cook it, and as much I would like crushed almonds (but hunny is allergic) we both thought we should try adding panko to the recipe.
