Ingredients
Chicken
- 2 1/2 pounds boneless, skinless chicken breasts
- salt and pepper
- 1 scant cup cornstarch
- 3 large eggs, beaten
- 1/2 cup canola, coconut, or vegetable oil, divided
Sauce
- 1 1/2 cups granulated sugar
- 1/2 cup ketchup
- 1 cup apple cider vinegar or rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons garlic salt
Instructions
- Preheat oven to 325 degrees. Lightly coat a 9x13 and 8x8 pan with cooking spray.
- Cut the boneless chicken breasts into 1-inch chunks. Season with salt and pepper. Place the chicken in a gallon-sized resealable bag with the cornstarch, seal bag, and toss to coat the chicken.
- Whisk the eggs in a shallow dish (a glass pie plate works well), then take a large handful and dip each chicken piece in the egg. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat until hot and rippling. Fry coated chicken pieces in the hot oil. You will need to do one single-layer amount of chicken at a time, so it ends up being about 5 batches. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces on a paper towel-lined plate; then transfer chicken to a prepared baking dish in a shallow layer. You may need to add and heat another 1/4 cup of oil about halfway through.
- Whisk sauce ingredients together and pour over chicken. Bake for about 1 hour, turning chicken three times while cooking so it is evenly coated with the sauce. Serve over rice.