Sweet and Sour Chicken

I thought I didn't like Sweet and Sour until I tried this recipe.  I love that all the ingredients are in my refrigerator or pantry.  It is very good but be forewarned: this is a time consuming recipe.  You'll need to start at least 1 1/2 hours before you plan to eat. 

3 Chicken Breasts, thawed completely then cut into bite sized pieces
Salt and Pepper
1 C. Corn Starch
2 Eggs
1/4 C. Oil

Sauce:
3/4 C. Sugar
1/4 C. Vinegar
4 T. Ketchup
1 T. Soy Sauce
1 tsp. Garlic Powder
1/2 tsp. Salt

Measure cornstarch, salt and pepper into a gallon sized ziplock bag.  Crack the eggs into another gallon sized ziplock bag and mush them around to mix the yolks in.  Begin heating the oil in a large skillet.  Put the chicken pieces into the bag with the cornstarch in it.  Seal the bag and shake really well to completely coat the chicken.  Then dump the chicken pieces into the bag with the eggs and shake to coat.  Pour the contents of the bag into the hot skillet and cook stirring constantly until all pieces are separated and browned.  (They won't be cooked through.  Spray a cookie sheet or a 9x13 pan with cooking spray and transfer the chicken to prepared pan and spread out.  Mix together sauce ingredients and pour over top of chicken.  Bake at 325 degrees for 1 hour, turning every 15 minutes.  Serve over top of rice.