Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is 1000x better than any takeout. It's crispy on the outside, tender juicy on the inside and exploding with flavour. The secret to the breading is the cornstarch, it makes such a huge difference and the flavour of the sauce is unbeatable. It will thicken as it cooks, coating the chicken perfectly. It's also easy enough that you just might have to add this to your menu every week, it's just that good. Easy take out at home.

4 chicken breasts, boneless, skinless
sea salt
black pepper, freshly ground
1½ cup cornstarch
3 eggs, beaten
¼ cup Canola oil
1 cup granulated sugar
4 Tbsp. ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 Tbsp. soy sauce
1 tsp. garlic salt

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9x13" greased baking dish.

In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

Makes 6 servings.