My little sister Krista introduced this to us. It's delicious. It's pretty much a souped-up version of sweet-and-sour chicken. Make it. Enjoy it. And if there are more than four of you double the recipe. Even if there are only two of you, you might want to double it. It makes delicious leftovers! The sauce is also delicious over rice, with eggrolls, or with won-tons. Enjoy!
2/3 cup sugar
1/2 cup white vinegar
1/2 cup ketchup
1 Tb. soy sauce
1/4 cup pineapple juice
1 small can pineapple tidbits, drained (optional)
1 medium green pepper, chopped (optional)
1/2 medium onion, chopped (optional)
1 lb. boneless, skinless chicken tenders
1/4 cup cornstarch or flour
1/4 tsp. paprika
1/8 tsp. salt
1/8 tsp. onion powder
1. Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
Combine sauce ingredients in a saucepan and bring to a boil. Boil for 2 minutes. Set aside.
3. Beat eggs in a shallow dish. Combine cornstarch or flour, paprika, salt, and onion powder in another shallow dish.
4. Dip each chicken tender in cornstarch mixture, then in eggs. Fry each piece in oil until brown. Put into prepared pan. Repeat with remaining chicken.
5. Pour sauce over the chicken, making sure they are all well coated. Bake for 45 minutes. If using pineapple, green pepper and/or onions steam in microwave for 3 minutes, then stir into chicken/sauce mixture. Serve over rice with stir fried vegetables.