Sweet and Sour Chicken

30-Minute Sweet and Sour Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 servings

Ingredients
2 pounds (about 4 medium) boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
3 large eggs, lightly beaten
1/4 cup extra light olive oil, canola or vegetable oil to saute, plus more as needed
1/2 cup apple cider vinegar
4 tablespoons ketchup
1 tablespoon soy sauce
3/4 cup granulated sugar
1 teaspoon garlic salt

Instructions
Preheat oven to 325 degrees F.
Cut chicken breasts into 1-inch pieces and season with salt and pepper.
Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat.
Heat 1/4 cup oil in a large, heavy bottom pot.
In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer chicken to the very hot oil.
Cook chicken in hot oil about 30 seconds per side or until golden. Having very hot oil is key. You don't want to cook the chicken through, but just until golden. Transfer chicken to a 9x13 baking dish and continue dipping and sautéing remaining chicken, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more chicken.
In a medium bowl, stir together sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tsp garlic salt.
Pour sauce over your sautéed chicken pieces and toss to coat. Bake uncovered at 325 degrees F for 1 hour, turning the chicken twice while baking to coat with sauce. Serve over steamed rice, if desired.

Nutrition Info: Serving: 1 serving, Calories: 391kcal, Carbohydrates: 39g, Protein: 26g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 127mg, Sodium: 801mg, Fiber: 1g, Sugar: 19g

*Nutrition information is provided as a courtesy only and should be viewed as an estimate, not a guarantee.