Sweet Sour Chicken Breast

Rose Marie Fontes Alfonso, Class of 1963

• 2 lbs chicken breast
• 1 cup cornstarch
• 2 large eggs

Roll chicken in cornstarch and dip in beaten eggs. Fry until golden brown.

• 1/2 cup sugar
• 1/2 cup chicken broth
• 1/2 cup vinegar
• Dash salt
• 4 tsp shoyu

Melt in saucepan.

Place fried chicken in baking dish and cover with sauce. Bake in 350 degree oven, uncovered, for 1 hour.

Yield: 4 servings

NOTE: Catsup may be used in place of shoyu; use 4 tsp catsup. Also, thighs may be used in place of breast.