Sweet and Sour Chicken

I am not one of those people who says, "You find the best recipes in church cookbooks!". But this is a good one: I don't know anyone who doesn't like it. I've changed and adapted it a bit over the years, but the basic idea is the same. If you like your sweet and sour chicken more saucy, just double the sauce ingredients.

Sweet and Sour Chicken

2 lbs. boneless skinless chicken breast, cut into one-inch chunks
1 cup cornstarch
1 t. garlic salt
1 t. seasoned salt
1 20-oz. can pineapple chunks, 1/4 c. juice reserved for sauce
Vegetable oil
3 eggs, beaten

Sauce

3 T. ketchup
2 1/2 t. soy sauce
1/4 cup vinegar
1/4 cup pineapple juice
1 cup sugar
1 cup water

Pour enough vegetable oil into a frying pan to coat the bottom and heat to medium. Combine cornstarch, garlic salt, and seasoned salt on a plate. Dip chicken pieces into beaten egg and then into cornstarch mixture. In single layers, pan fry until golden brown in oil.  Place chicken and pineapple in a rectangular baking dish.

In a saucepan, combine sauce ingredients. Bring to a boil, and turn heat to low. Stir until sugar dissolves. Pour sauce over chicken and pineapple.

Bake at 350 for 30 minutes. Stir and continue baking for 15 minutes. Serve over rice.