Preparation time: 25 minutes
Cook time: 1 hour
- 3-4 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
- 1/2 to 3/4 Cup granulated sugar (depending on how sweet you want the sauce)
- 4 Tbs ketchup
- 1/2 Cup apple cider vinegar
- 1 Tbs soy sauce
- 1 Tsp garlic salt
- Preheat the oven to 325F.
- Cut the chicken breasts 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 and seal, tossing to coat the chicken.
- 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.
- 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’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for 1 hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
- If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.