Sweet and Sour Chicken

Ingredients

Chicken

• 2-3 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable, or coconut oil

Sauce

• 3/4 cup sugar
• 4 tablespoons ketchup 
• 1/2 cup apple cider vinegar (or other type of vinegar)
• 1 tablespoon soy sauce (can be substituted for 1 teaspoon salt)
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 325 degrees F
2. Cut the chicken into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch, seal, and toss until the chicken is coated.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it is really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9x13 baking dish. Repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken.
6. Bake for one hour, turning the chicken once or twice while cooking to coat evenly. Serve over rice.

From Mel's Kitchen Cafe