Lisa's Sweet Chicken Fingers

Story:

Another good one from sweet Lisa P. I got it through my friend Heather D., though. She posted it on our ward's recipe blog: Sharing Is Love. She posted it, I tried it, and it's a hit. I've had some chicken tenderloins in the freezer that need to be used, so I'm making this tonight.

Ingredients:

Chicken tenderloins (as many as it takes to fill the tummies)

2 eggs, beaten

1/2 C flour

1/2 C cornstarch

1/2 t garlic salt

1 T oil

1 1/2 C sugar

1/2 C water

1/2 C ketchup

2 T soy sauce

1 t salt

Beat the eggs in one bowl. In a separate bowl, combine the flour, cornstarch, and garlic salt.

Dip the chicken in the eggs. Then roll in the flour mixture. Coat the chicken well and then fry in a lightly-oiled skillet until browned on both sides. (Add extra oil as you go, or in between batches.) Place the chicken in a 9x13 baking dish.

Whisk the ketchup, water, sugar, soy sauce, and salt together in a saucepan. Simmer until warm. Pour over chicken and bake for 45 minutes at 350. (Heather recommends making extra sauce or save some to pour over your rice or egg rolls.) Serve with white rice.

Notes:

As I've noted before, some things tend to be "too sweet" for Ben. The first time I made this, he was surprised by just how sweet is was. The next time I cut the sugar by a third. Still too sweet (for him). The third time I cut the sugar in half, and he liked it better, though it wasn't quite sweet enough for me to still be able to call it "Sweet Chicken Fingers." So depending on the intensity of your sweet tooth, adjust accordingly.