• 2 pounds boneless, skinless chicken breasts (3 to 4) –
• salt and pepper to taste –
• 1 cup cornstarch –
• 2 large eggs (beaten) –
• 1/4 cup vegetable 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 –
• 1 tablespoon soy sauce –
• 1 teaspoon garlic salt –
• Preheat the oven to 325 degrees F.
• Cut the chicken breasts into 1-inch 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 20-30seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9X13-inchbaking dish and repeat with the remaining chicken pieces.
• Mix the sauce ingredients (sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt) together in a medium bowl and pour over the chicken.
• Bake for 45 minutes to one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
• Serve over hot,steamed rice and add a green vegetable as a side dish.
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