Chicken pieces are coated in cornstarch followed by a quick
dunk in a bath of lightly beaten eggs. They are then dropped into a piping hot
skillet with a smidgeon of oil and browned quickly before being crammed in a
single layer in a baking pan.
But if you are a saucy kind of person (like my husband), as I
mention in the notes of the recipe, you can very easily whip up another batch
of sauce, simmer it on the stove, and serve it alongside the tender, amazing,
baked sweet and sour chicken.
INGREDIENTS
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 (see note for substitutions)
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
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