Baked Sweet and Sour Chicken

Ingredients

• Sugar

  White, granulated sugar

  ⅝ cup or 125g

• Ketchup

  Low sodium

  4 tbsp or 60g

• Apple Cider Vinegar

  Great Value - Great Value

  4 oz or 113g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  1 cup or 128g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Canola oil

  ¼ cup or 55g

Directions

1. Preheat the oven to 325 degrees F. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly 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 one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
2. Recipe by: Mel (source: https://www.melskitchencafe.com/sweet-and-sour-chicken-updated/)