Ingredients:
Chicken:
- three-4 boneless, skinless hen breasts (approximately 2 kilos)
- Salt and pepper
- 1 cup cornstarch
- 2 massive eggs, beaten
- 1/4 cup canola, vegetable or coconut oil
Sauce:
- half of to 3/4 cup granulated sugar (relying on how sweet you need the sauce)
- 4 tablespoons ketchup
- half of cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- Preheat the oven to 325 stages F.
- Cut the chook breasts into 1-inch portions. 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 hen.
- Whisk the eggs collectively in a shallow pie plate. Heat the oil in a huge skillet over medium warmness till very hot and rippling. Dip the cornstarch-lined chicken portions inside the egg and location them cautiously in a single layer within the warm skillet.
- Cook for 20-30 seconds on every facet till the crust is golden but the hen isn't all of the manner cooked thru (that is in which it’s truly vital to have a hot skillet/oil). Place the bird pieces in a unmarried layer in a 9X13-inch baking dish and repeat with the ultimate bird portions.
- Mix the sauce substances collectively in a medium bowl and pour over the fowl. Bake for one hour, turning the chicken once or twice at the same time as cooking to coat calmly with sauce. Serve over warm, steamed rice.