Japanese Chicken

8 pieces of chicken (chicken tender size)

1 egg – beaten

½ cup – flour (see gluten free flour recipe)

Sauce Recipe:

6 Tbsp – soy sauce

6 Tbsp – water

1cup – white vinegar

1 1/2 cup – sugar

Dip chicken in beaten egg and then in flour. Fry in butter until brown and crisp. Place in shallow roasting pan or casserole dish. Pour sauce over chicken. (For best flavor, let the chicken soak in the sauce for about an hour or more before baking, but you can bake it immediately if you can't wait) Bake @ 350 for 30 minutes. Turn chicken over after 15 minutes. Serve with white rice