BAKED SWEET AND SOUR CHICKEN

YOU’LL NEED:

CHICKEN:

3-4 Boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 C. cornstarch
2 Large eggs, beaten
1/4 C. canola, vegetable or coconut oil

SAUCE:

1/2 To 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 Tbsp. ketchup
1/2 C. apple cider vinegar (see note for substitutions)
1 Tbsp. soy sauce
1 Tsp. garlic salt

HOW TO MAKE:

1-Preheat the oven to 325 degrees F.
2-Cut the chicken breasts into 1-inch or slightly larger pieces.
3-Season lightly with salt and pepper.
4-Place the cornstarch in a gallon-sized ziploc bag.
5-Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
6-Whisk the eggs together in a shallow pie plate.
7-Heat the oil in a large skillet over medium heat until very hot and rippling.
8-Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
9-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).
10-Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
11-Mix the sauce ingredients together in a medium bowl and pour over the chicken.
12-Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
13-Serve over hot, steamed rice.

NOTES

See the recipe post for a ton of FAQ’s about this recipe (substitutions, etc).

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