The instructions: Start by cutting the chicken into bite sized pieces and seasoning them with salt and pepper. Place the cornstarch in one shallow bowl, and the eggs in another shallow bowl. Beat the eggs lightly. Take each piece of chicken and dredge it in the cornstarch. Then dip it in the egg. Transfer that to a skillet with oil that has been heated over medium-high heat. And yes – you dip in the cornstarch then the egg – this is a little different than a lot of other recipes. Cook the chicken in batches, just until it is browned. The chicken will bake in the oven, so this is just to brown and crisp up the chicken, not to cook it through. Transfer the chicken to a baking dish. In a bowl, combine your sauce ingredients – sugar, ketchup, vinegar, soy sauce and garlic powder. Pour this mixture over the chicken in the baking dish. Bake the chicken at 325ºF for an hour, stirring it every 15 minutes. Serve the sweet and sour chicken over rice and be prepared to never want to get it for take out again!

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