From the Lion House - Wonderful!

*Sweet and Sour Chicken* - Version 2

Note: We use this recipe a lot in our home. It never fails to get eaten!
Takes slightly longer than the cranberry chicken, but worth it.
There is also an easier way to prepare this dish. Instructions below:
**I usually double the sauce recipe, and use 8-9 large chicken breasts**

Lion House Recipe:

3 pounds boneless, skinless chicken breasts (approx. 6 breasts)
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
3/4 cup sugar
1/2 cup vinegar
1/2 cup chicken stock
3 1/2 tablespoons ketchup or catsup
1 tablespoon soy sauce

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees. Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with following suace:

Mix sugar, vinegar, chicken stock, catsup, and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings


**Faster, easier version - When time is limited**

Same recipe as above, only eliminate frying your chicken, and add 2 large tablespoons cornstarch to the above sauce recipe.
Layer raw chicken breasts in glass dish (9x13). Mix all sauce ingredients in bowl, (plus 2 TBSP corn starch) with wire wisk. Pour directly over chicken breasts. Bake uncovered at 325 for 1 hour, or until sauce is thick and dark in color.
So Easy, and so good! This dish is great for company. Leftovers are wonderful.