Melinda's Favorite Sweet and Sour Chicken


  
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<h1>Melinda's Favorite Sweet and Sour Chicken</h1>
<h2>Ingredients</h2>
<ul>
<li>3 to 4 boneless, skinless chicken breasts, about 2 pounds</li>
<li>Salt and pepper</li>
<li>1 cup cornstarch</li>
<li>2 large eggs, beaten</li>
<li>1/4 cup canola, vegetable, or coconut oil</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Preheat oven to 325°F.</li>
<li>Cut chicken into 1-inch pieces and season with salt and pepper. Place cornstarch in a gallon-size zip-top bag. Add chicken, seal, and toss to coat.</li>
<li>Whisk eggs in a shallow pie plate. Heat oil in a large skillet over medium heat until very hot and rippling. Dip cornstarch-coated chicken pieces in egg and place carefully in a single layer in the skillet.</li>
<li>Cook for 20 to 30 seconds on each side, until the crust is golden but the chicken is not cooked through. Transfer to a 9 x 13-inch baking dish and repeat with remaining chicken.</li>
<li>Mix sauce ingredients and pour over chicken. Bake for 1 hour, turning chicken once or twice to coat evenly. Serve over hot steamed rice.
SAUCE</li>
</ol>
<ul>
<li>1/2 to 3/4 cup granulated sugar</li>
<li>4 tablespoons ketchup</li>
<li>1/2 cup apple cider vinegar</li>
<li>1 tablespoon soy sauce</li>
<li>1 teaspoon garlic salt</li>
</ul>
<h2>Notes</h2>
<p>For extra sauce, double the sauce ingredients. Pour half over the chicken. Simmer the remaining half on the stovetop for 8 to 10 minutes, until reduced and thickened, and serve on the side. Serves 4 to 6.</p>