Description
Crispy chicken coated in a tangy, sweet sauce and baked to perfection. This easy, flavorful dish is sure to satisfy with its perfect balance of crunch and savory sweetness!
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
Sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
Instructions
Preheat your oven to 325°F (165°C). Lightly grease a 9×13 inch baking dish.
Season chicken pieces with salt and pepper. Dip chicken into cornstarch, then coat with beaten eggs.
Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces until lightly golden but not cooked through. Place chicken in the prepared baking dish.
In a bowl, mix together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder. Pour over the chicken in the dish.
Bake for 1 hour, turning the chicken every 15 minutes to coat with the sauce. Serve warm.
Notes
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Crispier Chicken: For extra crispiness, bake the chicken on a rack in the baking dish so the heat circulates around it.
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Sauce Adjustments: Adjust the sweetness by adding more sugar or the tanginess by increasing the vinegar, based on your preference.
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Chicken Variations: You can use chicken thighs for a juicier result or swap chicken with tofu for a vegetarian option.
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Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results to maintain the crispiness.
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Serving Tip: Serve with steamed rice or sautéed vegetables for a complete meal.