Vonda's Sweet and Sour Chicken

This one can be made with a whole, cut up chicken or like it is pictured here, with leg quarters.  It is a nice way to use an inexpensive cut of meat.

Vonda's Sweet and Sour Chicken

2 lb chicken

cornstarch

1 beaten egg

Sauce:

1 c. chicken broth

3/4 c. sugar

3/4 c. white vinegar

1/2 c. catsup

2 Tbsp. soy sauce

2 tsp. seasoning salt (Accent)

Wash chicken in cold water and blot dry (when using leg quarters, I like to skin them too.) Dip in cornstarch, then beaten egg.  Brown in oil in a skillet, then remove to a 9 x 13 pan.  Mix sauce ingredients and pour over chicken.  Cover.  Bake at 350 for 1 hour.  Serve with steamed rice, the sauce is thin, but delicious over rice.