Ingredients
Chicken
3 boneless skinless chicken breasts
Salt & pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce
1 cup sugar
3 3/4 tbsp ketchup
1/2 cup apple cider vinegar
1 tbsp soy sauce
3/4 tsp garlic salt
Directions
Preheat oven to 325º F. Heat the oil in a skillet over medium heat. Cut chicken breasts into 1-inch pieces, and season with salt and pepper. Fill one small bowl with cornstarch, and another with the beaten eggs. Dip each piece of uncooked chicken first in the cornstarch (making sure to cover thoroughly), then in the egg. Place each carefully in a single layer in the skillet. Cook for 1-2 minutes and then flip to cook on the other side until golden but not cooked through. Then, place in a single layer in a baking dish and repeat with the remaining chicken pieces.
(The process goes easier if uncooked pieces are initially placed on one half, then flipped and placed on the other half of the skillet; this way, uncooked pieces can be added to the first side while the initial pieces are finishing.)
Mix the sauce ingredients together and pour over the chicken in the baking dish. Bake for one hour, turning the chicken while cooking to coat evenly with sauce.
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