If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Chicken:

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

Sauce:

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

3 -4 boneless, skinless chicken breasts (about 2 pounds) 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 1 tablespoon soy sauce 1 teaspoon garlic salt

1. Preheat the oven to 325 degrees F.

2. Cut the chicken breasts into 1-inch pieces. Season 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.

3. 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.

4. 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.

5. 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.