- 4
- 15 mins
- 60 mins
Ingredients
- 1-1/2 pound Boneless, Skinless Chicken Breasts
- 1 pinch Salt And Pepper
- 2 whole Eggs Beaten
- 1 cup Cornstarch
- 1/4 cups Canola Oil
- 1-1/2 cup Sugar
- 8 Tablespoons Ketchup
- 1/2 cups Cider Vinegar
- 2 Tablespoons Soy Sauce
- 2 teaspoons Garlic Powder
- 6 cups Vegetables
Preparation
Step 1
Cut boneless chicken breasts into bite-sized pieces; season with salt and pepper. Dredge the chicken in egg and then in cornstarch. Fry in a little oil until brown. The chicken does not need to be cooked through at this point. Place in a single layer on a baking sheet. Mix sauce ingredients (sugar, ketchup, vinegar, soy sauce, garlic powder) together and pour half over the chicken. Bake for about 45 minutes at 325ºF. Turn chicken every 15 minutes so it is evenly coated with the sauce.
While the chicken is cooking, begin sautéing the vegetables with a little oil. Depending on what kind of vegetables you use, it will take about 10 minutes. Bring the remaining sauce to a simmer in a small pot and let thicken, about 8 minutes. Pour the sauce over the vegetables. You can then mix the vegetables with the chicken or serve them separately.