Orange Chicken

ORANGE CHICKEN

12 CHICKEN TENDERS
3 EGGS
½ C. CORN STARCH
½ C. FLOUR
GARLIC SALT (SPRINKLE)
OIL

¼ C. CHICKEN BROTH
½ C. VINIGAR
¾ C. SUGAR
1 TBSP. SOY SAUCE
4 TBSP. KETCHUP

DIP CHICKEN IN EGGS THEN CORN STARCH, FLOUR AND GARLIC SALT MIXTURE AND FRY. PUT FRIED CHICKEN IN A BAKING DISH.

BOIL BROTH, VINIGAR, SOY SAUCE, AND KETCHUP. POUR OVER CHICKEN. BAKE AT 350 DEGREES FOR 45 MIN.- 1 HOUR.