CHICKEN
3 to 4 boneless, skinless chicken breasts (about 2lbs)
Salt & pepper
1 cup cornstarch
2 large eggs
1/2 cup canola, vegetable or coconut oil

SAUCE
3/4 cup sugar
4tablespoons ketchup
1/2 apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

3 to 4 boneless, skinless chicken breasts (about 2lbs) 1 cup cornstarch 2 large eggs 1/2 cup canola, vegetable or coconut oil 3/4 cup sugar 4 tablespoons ketchup 1/2 apple cider vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt

1. Preheat oven to 325
2. Cut chicken into 1 inch pieces. Season w/salt & pepper.
Put chicken in a large ziplock bag w/corn starch. Seal and toss
to coat.
3. Whisk eggs together in shallow pie plate. Heat oil in large
skillet over med. heat until very hot. Dip coated chicken in egg
and place in single layer in hot skillet.
4. Cook 20-30 seconds on each side until the crust is golden but
the chicken is not all the way cooked through. Place chicken
in single layer in 9x13 baking dish.
5. Mix sauce ingredients together and pour over the chicken. Bake
For 1 hour, turning chicken to coat evenly. Serve over hot rice.
I always make double the sauce.