*INGREDIENTS:
+CHICKEN:
°3-4 boneless, skinless chicken breast )
°Salt & pepper
°1 c cornstarch
°2 eggs, beaten
°1/4 C canola, vegetable
+SAUCE:
°1/2 to 3/4 C sugar
°4 tsp ketchup
°1/2 cup apple cider vinegar (see note for substitutions)
°1 tablespoon of soy sauce
°1 teaspoon garlic salt
* INSTRUCTIONS :
Preheat oven 325 degrees F.
Cutting chicken breasts to 1-inch or slightly pieces. Seasoning with salt / pepper. Placing cornstarch in gallon-sized ziploc bag. Place chicken in bag with cornstarch and seal, tossing to evenly coat chicken.
Whisking eggs in shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and sizzling. Dip the cornstarch coated chicken pieces in the egg and carefully place them in a single layer in the hot skillet.
Cook 20-30 seconds on each side until the crust is golden brown but the chicken is not fully cooked (this is where having a hot pan/oil is really important). Place the chicken pieces in a single layer in a 9 X 13 inch baking dish and repeat with the remaining chicken pieces.
Combine sauce ingredients in medium bowl and pour over chicken. Bake for an hour, turning the chicken once or twice during cooking to coat it with the sauce. Serving on hot, steamed rice.
Enjoy !
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