Baked Sweet and Sour Chicken

• portions: 6 servings
• temps total: 2 hours

Ingrédients

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

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)

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.

Nutrition

• Calories: 391 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 9 g
• Cholestérol: 127 mg
• Sodium: 801 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 19 g
• Protéines: 26 g