BAKED SWEET AND SOUR CHICKEN #DINNER #CHICKEN

Imagined on a school spending plan very nearly 20 years back, this prepared sweet and acrid chicken is the most mainstream formula on my blog. Furthermore, surprisingly better, regardless it stays one of our family top picks.

You may have seen this formula coasting around the web; it's all over! Also, in light of current circumstances. It's insane scrumptious.

With more than 800 remarks, 50+ 5-star surveys, and practically a large portion of a million pins/shares, that snappy look will inform you there is something extraordinary concerning this formula. In case you're new to the universe of heated sweet and sharp chicken, let me give you a snappy once-over.

To begin with, this formula, while heavenly and completely and absolutely justified, despite all the trouble, will be more work than your normal Tuesday night spaghetti. It's not convoluted. It's not hard. But on the other hand it is anything but a 30-minute dinner. So with that admonition set up, here's the 5-second diagram.

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 :

Preheat the oven to 325 degrees F.
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.
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.
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.
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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