Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2-3 large eggs, beaten

1/4 cup vegetable oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar (I used Rice vinegar)

2 T soy sauce

2 tsp garlic salt

Directions

1. Preheat oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Wisk 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. 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 sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
7. Serve over hot, steamed rice.