Sweet and Sour Chicken

Chicken:

2 lb. skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 large eggs, beaten

1/4 cup canola, vegetable or coconut oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar

2 tablespoon soy sauce

2 teaspoon garlic salt

Rice:

1 3/4 cup Chicken Broth or Water

1 Tablespoon Butter

3/4 teaspoon Salt

1 cup Jasmin Rice

Preheat oven to 325.

Cut the chicken into 1 inch pieces. Season with salt and pepper.

Place the cornstarch in a gallon ziplock bag. Put the chicken into the bag 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 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 with oil)

Place the chicken pieces in a single layer in a 9/13 pan and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl.

Pour half the sauce over the chicken. Bake for 1 hour, turning chicken once or twice while cooking to coat evenly with sauce.

For the rice, bring the broth, butter, and salt to a boil until butter is melted. Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with fork.

In the last 15 minutes of the chicken cooking pour the other half of the sauce into a small saucepan and cook on the stovetop at a simmer for 8-10 minutes until it reduces and thickens.

Serve chicken over rice with extra sauce if needed.