Yield: 4 Servings
For the Chicken:
3-4 boneless,skinless chicken breasts, cut into bite-size pieces
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder
Preheat oven to 325 degrees F.
Season chicken with salt and pepper.
Working in batches, toss the chicken in cornstarch and
then coat with the egg.
Heat the oil over medium-high heat and again in batches, brown the chicken on all sides.
Place the chicken in a single layer in a baking dish.
Whisk together the sauce ingredients in a small bowl and pour over the chicken, toss to coat.
Bake for 1 hour, turning the chicken every 15 minutes.
*I like to make two batches of sauce so I can dip my chicken.