– 3 – 4 boneless, skinless chicken breasts (about 2 pounds)
– Salt and pepper
– 1 cup cornstarch
– 2 large eggs, beaten
– 1/4 cup canola, vegetable or coconut oil
1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
– 4 tablespoons ketchup
– 1/2 cup apple cider vinegar (see note for substitutions)
– 1 tablespoon soy sauce
– 1 teaspoon garlic salt
– 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.