Sweet and Sour Chicken

My Mom made this meal frequently when I was growing up and now it's become a favorite in my household. It's the prefect mixture of sweet and sour. I've had many different type of sweet and sour chicken and this is by far my favorite. Make sure you cover the chicken well with the cornstarch and that it gets crispy when cooking in the wok. Also make sure you using a glass baking dish.

4 skinless, boneless chicken breast
1 egg
cornstarch
vegetable oil

Cut chicken in to 1 inch strips. In a wok or a frying pan pour enough oil that will cover chicken. Dip chicken in beaten egg then cornstarch. Cook in wok, until golden crispy. Remove and place on a paper towels to absorb excess oil. Preheat oven to 325 degrees. In a glass baking pan pour chicken and sauce* in pan. Cook for 1 hour turning every 15 minutes.

*Sauce

3/4 c sugar
4 T ketchup
1/2 C white vinegar
1 T soy sauce
1/2 t garlic powder
(I often double the sauce)

In a saucepan over heat mix all ingredients together until sugar is dissolved.