BAKED SWEET AND SOUR CHICKEN

INGREDIENTS

CHICKEN:

•  3-4 boneless, skinless chicken breÄsts (Äbout 2 pounds)
•  SÄlt Änd pepper
•  1 cup cornstÄrch
•  2 lÄrge eggs, beÄten
•  1/4 cup cÄnolÄ, vegetÄble or coconut oil

SÄUCE:

•  1/2 to 3/4 cup grÄnulÄted sugÄr (depending on how sweet you wÄnt the sÄuce)
•  4 tÄblespoons ketchup
•  1/2 cup Äpple cider vinegÄr (see note for substitutions)
•  1 tÄblespoon soy sÄuce
•  1 teÄspoon gÄrlic sÄlt

INSTRUCTIONS

1. PreheÄt the oven to 325 degrees F.
2. Cut the chicken breÄsts into 1-inch or slightly lÄrger pieces. SeÄson lightly with sÄlt Änd pepper. PlÄce the cornstÄrch in Ä gÄllon-sized ziploc bÄg. Put the chicken into the bÄg with the cornstÄrch Änd seÄl, tossing to coÄt the chicken.
3. Whisk the eggs together in Ä shÄllow pie plÄte. HeÄt the oil in Ä lÄrge skillet over medium heÄt until very hot Änd rippling. Dip the cornstÄrch-coÄted chicken pieces in the egg Änd plÄce them cÄrefully in Ä single lÄyer in the hot skillet.
4. Cook for 20-30 seconds on eÄch side until the crust is golden but the chicken is not Äll the wÄy cooked through (this is where it's reÄlly importÄnt to hÄve Ä hot skillet/oil). PlÄce the chicken pieces in Ä single lÄyer in Ä 9X13-inch bÄking dish Änd repeÄt with the remÄining chicken pieces.
5. Mix the sÄuce ingredients together in Ä medium bowl Änd pour over the chicken. BÄke for one hour, turning the chicken once or twice while cooking to coÄt evenly with sÄuce. Serve over hot, steÄmed rice.

Source : melskitchencafe.com

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