Janette's Sweet & Sour Chicken

8 chicken breasts
garlic powder
cornstarch
8 eggs

Take 8 chicken beasts and cut them up into bite sized pieces. 
Generously sprinkle with garlic powder and refrigerate for at least 
30 minutes. Place cornstarch in a bowl (set aside). Beat 8 eggs in 
another bowl. Dip the chicken into the egg mixture and then into 
the cornstarch, covering the chicken well to make a batter. Deep 
fry the chicken (high heat).  Place chicken onto a paper towel and 
then lay chicken pieces into a casserole pan.

Make the sauce:

1 1/2 c. sugar
1  c. white rice vinegar
1/2 c. orange juice
6 Tbsp. ketchup
6 Tbsp. soy sauce
1 tsp salt

In a saucepan mix the above ingredients and heat to thicken; use 
cornstarch to help thicken. Bring sauce to a boil - while stirring 
constantly. Do not let the mixture become too much like pudding - 
keep it on the runny side. Pour over chicken in the caserole pan. 
Cover with tin foil to keep moist Bake at 350 for 25-30 minutes. 
Take the foil off for the last 5 minutes.

Serve over steamed rice.