INGREDIENTS:
- Chicken
- 2 large chicken breasts or 3 medium, boneless and skinless
- ¾ cup cornstarch
- 3 eggs, lightly beaten
- salt and pepper to taste
- oil for frying
- Sauce
- ¾ cup sugar
- 4 tbsp ketchup
- ½ cup white vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp crushed red pepper flakes
- Garnish
- sesame seeds for garnish (optional)
- green onions for garnish, chopped (optional)
INSTRUCTIONS:
- Preheat oven to 325 F degrees.
- Cut the chicken into 1 inch pieces and season with salt and pepper.
- Place the cornstarch into a large ziploc bag and then add the chicken to the bag. Close the ziploc bag and shake the bag a few times until each piece of chicken is fully coated in the cornstarch.
- Heat the oil in a large skillet, start with about ¼ cup.
- Beat the eggs in a shallow plate. Add a few pieces of the chicken to the egg and gently toss the chicken around making sure they are coated completely. Once the oil is hot, add the chicken to the skillet and cook just until lightly golden. Don't worry if it's not cooked through.Don't put too many pieces in the skillet at once because they will stick to one another. This might take a couple batches depending on the size of your skillet. Repeat until done with all the chicken.
- Make the sweet and sour sauce by whisking all the sauce ingredients together.
- Spray a 9x13 baking dish with cooking spray. Add the chicken pieces and pour about ⅔ to ¾ of the sauce of the chicken and toss so that each piece is coated in the sauce.
- Bake the chicken for 45 minutes, taking it out every 15 minutes and tossing the chicken around. After 45 minutes sprinkle the chicken with sesame seeds if preferred and pop in the oven for another 10 minutes.
- Garnish with green onions if preferred. Use the remainder of the sauce for dipping.
