4 boneless skinless chicken breasts, cut into 1″ pieces
1 cup corn starch
2 large eggs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. sea salt
Instructions:
Preheat your oven to 325°F (163°C) and line a 13 x 9-inch baking pan with parchment paper. Set it aside.
Season the chicken breast pieces with salt and pepper.
Add the cornstarch to a large Ziploc bag and add the chicken breast pieces.
Seal the bag and shake it to coat the chicken evenly with cornstarch.
In a shallow bowl, beat the two large eggs.
Heat the vegetable oil in a skillet over medium-high heat until it’s sizzling.
Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated.
Sear the coated chicken pieces in the skillet until they turn golden brown. Then, transfer them to the prepared baking pan.
In a medium-sized bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk these ingredients together until well mixed.
Pour the sweet and sour sauce over the chicken pieces in the baking pan.
Bake the chicken in the preheated oven for about 1 hour, making sure to toss the chicken halfway through to ensure even coating and cooking.
Once the chicken is fully cooked and the sauce has thickened, remove it from the oven.
Serve the Baked Sweet and Sour Chicken with rice or your preferred side dish.
