One of my favorite things to eat is sweet and sour chicken (Almond Chicken) at The Mandarin in Bountiful, UT. I've never had sauce like theirs anywhere else. This recipe on Mel's Kitchen Cafe looked like the same sauce, and it's one of the most popular on her site, so I decided to try it. I've made it twice. The second time the corn starch/egg step went a lot better - I didn't cut the chicken as small (the first time I did bite-sized pieces, and the second time I did chunks that were probably 3/4 inch by 1 or 1 1/4 inch), and I beat the eggs with a mixer. I also stirred the chicken through the eggs instead of trying to coat each piece. Both times the chicken pieces haven't been evenly coated, so they don't look just like the chicken in her picture, but it still tastes good. Next time I want to try to remember to include some bell peppers.
I use chicken tenderloins from Costco and usually do 5 pieces and bake it in an 8 x 8 pan (p.s. I *love* that you just mix the sauce and pour it over). With that amount of chicken it would probably be nice to 1.5 times the sauce recipe (or even double it), but it's fine as it is.
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