Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins


INGREDIENTS

• 250g boneless, skinless chicken meat, 1 inch cubed
• salt and pepper to taste
• 1 cup cornstarch
• 3 large eggs, lightly beaten
• ¼ cup vegetable oil for frying, plus more as needed
• chopped scallion and roasted sesame seeds for garnish (optional)

Sauce Mix:

• ½ cup apple cider vinegar
• 4 tbsp ketchup
• 1 tbsp soy sauce
• ¾ cup granulated sugar
• 1 tsp garlic salt

DIRECTIONS

1. Preheat oven to 325˚F.
2. Season chicken meat with salt and pepper.
3. Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat.
4. Heat ¼ cup oil in a large skillet.
5. In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer chicken to the very hot oil.
6. Fry chicken cubes in hot oil until golden and cooked. Drain oil on paper towel. 
7. In a saucepan, cook the sauce mix until it starts to simmer. Pour the sauce over fried chicken pieces and toss to coat. 
8. Serve warm or hot over steamy white rice. Enjoy.

Source: http://natashaskitchen.com/2014/12/11/sweet-and-sour-chicken-recipe/

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Labels: asian, chicken, chinese, fried, recipes