Sticky Chicken

Every other month I organize a recipe exchange with a group of ladies from church. Last night was our "Favorite Dish" night where everything goes: main dish, side dish, salad, dessert, etc. We had a really great turn out, (thanks to my friend Katrina for hostessing!), and we had an awesome variety of yummy dishes.

I decided to take Sticky Chicken, which is basically homemade sweet-and-sour chicken. I must say, it is really, really tasty. After having it, it's hard to ever have sweet-and-sour chicken from any Chinese food establishment ever again because it can never be as fresh tasting as it is when you make it yourself. I got the recipe from a missionary from our church who was serving in our area about a year ago and it's become a yummy favorite that I cook up every once in a while. If I could remember his name, I'd give him proper credit . . . but I have a lousy memory, sorry!

4 – 6 pieces of boneless, skinless chicken breasts
6 tbs. ketchup
½ cup pineapple juice
2 tbs. soy sauce
1 tsp. salt
1 ½ cup sugar
1 tbs. vinegar
dash garlic salt
2 beaten eggs
1 cup corn starch

Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar and set aside. Dip chicken in beaten eggs then roll in cornstarch. Fry in oil until just brown. Sprinkle chicken with garlic salt. Line baking dish with aluminum foil and place chicken inside. Pour the sauce over the chicken and bake at 350 for 45 minutes. Serve with white rice. (Serves 4)

Side note: I tried to snap a picture of the finished product for blog sake, but it came out blurry . . . I'll try again the next time I make it.