Chinese Sweet And Sour Chicken

For the chicken coating:

3-4 boneless, skinless, chicken breasts, cubed into 1-inch pieces

Salt and pepper

1 cup cornstarch

3 eggs, beaten

¼ cup canola oil

For the sauce:

¾ cup sugar

4 tbsp. ketchup

½ cup white vinegar

1 tbsp. soy sauce

1 tsp. garlic salt

Instructions:

Preheat oven to 325 degrees and spray cooking spray on a large baking sheet and set aside.

Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch. Set aside on a plate and continue until all chicken has been coated in corstarch. Pop the plate in the fridge for 20 minutes. It'll help make the cornstarch stay on.

When ready, heat up a large skillet with the ¼ cup of canola oil. While the oil is heating up, dip the coated chicken in the egg then cook your chicken until browned but not cooked through.

Place your chicken on the prepared baking sheet.

In a small bowl, whisk together all the ingredients for the sauce then pour evenly over the chicken.

Bake chicken for one hour and during the baking process, you'll need to turn the chicken every 15 minutes. Basically, just shuffling it around and re-coating with the sauce.

Serve immediately with fried rice or plain rice.