Sweet and Sour Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  1 cup or 128g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Ketchup

  4 tbsp or 60g

• Vinegar

  Cider

  ½ cup or 120g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic powder

  Spices

  1 tsp or 3g

Directions

1. Preheat the 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 ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. 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.
4. 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.
5. Mix the remaining 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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