INGREDIENTS

Chicken:

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

Sauce:

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
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS

Preheat the oven to 325 degrees F.
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.
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.