1 lb. chicken, cut into bite size
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. garlic salt
3/4 c. cornstarch
2 large eggs, whisked
1/2 c. canola oil
Sweet and Sour Sauce:
1 c. sugar
1/3 c. ketchup
1 tsp. garlic salt
1/2 c. + 1 Tbsp. rice vinegar (distilled vinegar will work)
1 Tbsp. soy sauce
Place the chicken, cornstarch, salt, pepper and garlic salt in a
large Ziploc bag; shake until the chicken is coated. Heat 1/4 cup
oil in a large frying pan over medium heat. Dip the chicken in the
egg mixture and place in the frying pan with a fork. Fry both sides
of chicken for about 2 minutes. Line a baking sheet with foil; place
chicken on the pan. Preheat oven to 325 degrees. In medium bowl, whisk
together the ingredients for the sauce. Pour sauce over chicken.
Bake for 20 minutes. Pull chicken out and flip the chicken to evenly
coat with sauce. Bake additional 15 to 20 minutes. Serve with rice.
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