Once the chicken was fried (however you do it), the rest of the recipe was easy. Mix together the sauce ingredients, pour into the pan with the chicken and bake. I liked this recipe. The sauce was a good blend of sweet and sour but wasn't thick or goopy like some sauces are. Pair with brown rice and you're good to go.
(I used chicken breast tenderloins)
Salt and pepper to taste
1½ cups cornstarch
3 eggs, beaten
¼ cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
Green onions, tops cut into pieces, optional
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
- Stir the chicken every 15 minutes to coat them in the sauce. Garnish with green onions if desired.