sweet and sour chicken

4 chicken breasts, cut into 1-inch pieces
1/4 cup flour
1/4 cup cornstarch
1/4 cup evaporated milk
3 eggs

Sauce:
1/2 cup chicken broth
4 Tablespoons ketchup
1/2 cup vinegar
2 teaspoons cornstarch
3/4 cup sugar
1/4 cup brown sugar
dash of garlic powder (I press a couple of cloves)
1 Tablespoon soy sauce
chopped green peppers (optional)
1 small can pineapple tidbits (optional)

1. Mix eggs, milk, cornstarch, and flour
2. Dip cut up chicken pieces in egg mixture and deep fry in oil until chicken is cooked and no longer pink. Drain on paper towels. (you don't have to deep fry it, sauteeing it in a little bit of oil works well too)
3. Put all ingredients for sauce in a 9X13 casserole dish, mix, then put chicken on top. (I sometimes add 1 small can of drained pineapple tidbits, you can also add chopped green peppers)
4. Bake at 325 for one hour.

Serve with rice and veggies. We like to do broccoli or fresh whole green beans. If you are in a hurry, you can heat the sauce on the stove until it thickens and then pour on top of already cooked chicken.