Sweet and Sour Chicken

What we need:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Directions:
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). Place in baking dish.
Sauce: Mix sugar, vinegar, chicken stock, katchup, 3 TBSP corn starch, and soy sauce in medium bowl.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

Notes: I did mine in the crock-pot on low for 5-6 hours. I also served it over white rice. YUMMY!
If you use cornstarch it becomes gluten-free.
Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe & Picture: Get off your butt and bake