Recipe: Crisp Chicken Fingers with Sweet-Sour Sauce

CRISP CHICKEN FINGERS

3 cups corn flakes cereal, lightly crushed
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
2 whole chicken breasts, skinned, halved, boned, cut crosswise into 1/2-inch pieces
1/2 cup margarine or butter, melted
Sweet-Sour Sauce (recipe follows)

Heat oven to 425 degrees F.

In shallow bowl, combine corn flakes, garlic powder and dry mustard.

Dip chicken pieces in melted margarine; roll in crumb mixture, coating evenly. Place on ungreased l5xl0xl-inch baking pan.*

Bake at 425 degrees F for 10 to 15 minutes or until chicken is fork tender and coating is crisp. Serve with Sweet-Sour Sauce.

*Chicken pieces can be covered and refrigerated up to two hours before baking. Bake as directed above.

SWEET-SOUR SAUCE

1 1/4 cups sugar
2 tablespoons cornstarch
1 teaspoon chicken-flavor instant bouillon
1/2 cup each pineapple juice and water
1/2 cup ketchup
1/2 cup vinegar
1 garlic clove, minced

In medium saucepan, combine sugar, cornstarch and bouillon. Add remaining sauce ingredients. Cook and stir over medium-high heat until thickened and bubbly.

Add pineapple chunks and green pepper; cook until thoroughly heated.

Makes 30 appetizers
From: Recipelink.com
Adapted from source: Recipe booklet: Winter Food for Friends, Holiday Cooking Collection, Pillsbury, 1994