Tammy's Orange Chicken

3 LBS SKINLESS BONELESS CHICKEN
½ CUP CORN STARCH
½ C. FLOUR
DASH GARLIC POWDER
DASH MSG OR ACCENT OPTIONAL
3 EGGS, BEATEN
½ C CHICKEN BROTH
¾ C SUGAR
½ C WHITE VINEGAR
4 TBL CATSUP
1 TSP SOY SAUCE
DASH SALT AND PEPPER

CUT CHICKEN INTO BITE SIZE PIECES

COMBINE FLOUR, CORN STARCH, GALCIC POWDER AND ACCENT

COAT CHICKEN PIECES IN THESE DRY INGREDIENTS AND THEN DIP IN BEATEN EGGS, FRY IN A SKILLET UNTIL BROWN. LAYER IN A 9-12 INCH BAKING PAN.

IN ANOTHER BOWL MIX TOGETHER CHICKEN BROTH, SUGAR, VINEGAR, KATSUP, SOY SAUCE AND SALT AND PEPPER. POUR SAUCE OVER CHICKEN THEN BAKE AT 350 FOR ABOUT AN HOUR. TURN PIECES ABOUT EVERY 15 MINUTES.

CHICKEN IS DONE WHEN SAUCE GETS THICK AND BUBBLY

NOTE--- CHICKEN CUTS EASILY WHEN PARTIALLY FROZEN. YOU CAN DOUBLE THE SAUCE IF YOU LOVE IT LIKE WE DO!! RECIPE CAN BE MADE THE DAY BEFORE. SIMPLY FRY CHICKEN AND REFIGERATE OVERNIGHT. NEXT DAY PREPARE THE SAUCE AND THEN BAKE.