Tips for Success
Coat chicken pieces evenly with cornstarch
Don’t overcrowd the baking dish
Flip chicken halfway through baking for even crisping
Simmer the sauce to thicken before adding to the chicken
Ingredients
3-4 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
For the sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
Directions
Preheat oven to 325°F.
Season chicken pieces with salt and pepper.
Dredge chicken in cornstarch, then dip into beaten eggs.
Heat oil in a skillet and lightly brown the chicken on all sides (it doesn’t need to cook through).
Place browned chicken in a single layer in a baking dish.
In a saucepan, whisk together all sauce ingredients. Bring to a boil, reduce heat, and simmer for 5 minutes.
Pour sauce evenly over the chicken.
Bake uncovered for 45–55 minutes, stirring every 15–20 minutes to evenly coat the chicken with sauce.
Serve hot over rice or with stir-fried vegetables.
Additional Tips or Variations
Add chopped bell peppers or pineapple chunks for a Hawaiian twist
Use chicken thighs for juicier meat
Double the sauce for extra richness
Garnish with sesame seeds and green onions before serving