Ingredients
Chicken
3 boneless, skinless chicken breasts
½ tsp salt
½ tsp ground black pepper
2 eggs (beaten)
¾ cup cornstarch
¼ cup canola oil
Sweet & Sour Sauce
½ cup granulated sugar
¼ cup brown sugar
⅓ cup ketchup
½ cup apple cider vinegar
1 tbsp low sodium soy sauce
2 cloves minced garlic
3 tbsp green onion (diced)
INSTRUCTIONS
Preheat oven to 325 degrees. Lightly coat a 9 x 13 baking dish with a nonstick cooking spray; set aside.
Cut chicken breasts into 1-inch pieces and add to a large bowl.
Season chicken with salt and pepper and stir to coat. Add in cornstarch and toss until all chicken is completely coated; set aside.
In a medium bowl, whisk together granulated sugar, brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic; set aside.
beat eggs in a medium bowl, then one at a time dip the coated chicken into the eggs, and place on a plate.
Heat canola oil in a large skillet over medium-high heat. Separate the chicken into 3 batches. Then add in 1 batch of chicken at a time and cook until light brown, about 1-2 minutes. Transfer to a paper towel-lined plate. Repeat until all 3 batches are cooked.
Transfer chicken to the prepared baking dish. Pour sweet and sour sauce over the top and stir until well combined. Bake for 60 minutes, stirring every 15 minutes to coat the chicken.
Garnish with green onions and serve immediately.