BAKED SWEET AND SOUR CHICKEN #EASYRECIPE #CHICKEN

Effectively the most prominent formula on my blog, this prepared sweet and acrid chicken is a marvel of a dish. Prepared, not singed, it has been a family most loved for over a decade!Chicken pieces are covered in cornstarch pursued by a speedy dunk in a shower of delicately beaten eggs. They are then dropped into a steaming skillet with a smidgeon of oil and seared rapidly before being packed in a solitary layer in a preparing container.

The overly simple sauce is whisked together, poured on top, and the entire sweet and sharp chicken mixture prepares for about an hour.There is only the perfect measure of sauce for the breaded chicken pieces to heat in without getting to be soaked and wet (and enabling the sauce to thicken and caramelize while heating).

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

INSTRUCTIONS:

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch or slightly larger 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.
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.

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