°Boneless chicken breasts, I used 4 medium.
°Add salt and pepper to taste.
°1 1/2 cup cornstarch
°3 boneless eggs.
°1/4 cup. Canola oil.
°1 cup. Granulated sugar.
°4 large spoons. Of ketchup.
°1/4 Cup. Of white vinegar.
°1/4 Cup.Of apple cider vinegar.
°1 large scoop of low sodium soy sauce.
°1 teaspoon of garlic salt.
As always, before starting the prep, I set my oven temperature to 325 degrees Fahrenheit and let it preheat while doing the other steps.
Second, I seasoned the chicken breasts with salt and freshly cracked pepper before cutting into bite-sized pieces, you can add more spice to your chicken but for me the basics are enough.
After that, I combined the cornstarch and the eggs, lightly beaten, in a separate medium bowl. And using this combination, I soaked the chicken and completely coated it.
At this point, I cooked the chicken in a large skillet with the canola oil over medium-high heat until browned. Once the chicken was cooked, I transferred it to a 9×13 inch baking dish that was sprayed with cooking spray.
Then I added all the ingredients for the sauce to a medium sized mixing bowl and stirred until well combined and smooth, and cooked the chicken for an hour with the sauce on the top.
Every 15 minutes I stirred the chicken to make sure it was coated in sauce.