Sweet & Sour Chicken

I made this recipe the other day and it is sooooooo good!  It is a little bit of
work, but soooo worth it!!  Definitely going in my monthly menu plan!  I got the
recipe from Mel’s Kitchen Cafe.  I didn’t take a picture….although i
wish i had!!!!

3-4 boneless,
skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs,
1/4 cup canola oil
3/4 cup granulated sugar
tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy
1 teaspoon garlic salt
Preheat the oven to 325
degrees F.
Heat the oil in a large skillet over medium heat. While the oil is
heating, cut the chicken breasts into 1-inch pieces. 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 chicken. Whisk the
eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces
in the egg and place them carefully in a single layer in the hot skillet. Cook
for 1-2 minutes and then flip each piece over to cook on the other side until
nicely golden but not all the way cooked through. Place in a single layer in a
baking dish and repeat with the remaining chicken pieces.
Mix the sauce
ingredients together in a medium bowl and pour over the chicken in the baking
dish. 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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