Baked sweet and sour chicken recipe

Ingredients

• Nonstick cooking spray
• ¾ cup cornstarch
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• ½ teaspoon garlic salt
• 1½ pounds boneless, skinless chicken breasts, cut into 2-inch cubes
• 3 large eggs, beaten
• 1 cup canola oil

• 1 cup sugar
• ⅔ cup rice vinegar or distilled white vinegar
• ⅓ cup ketchup
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• ½ teaspoon garlic salt
• ½ teaspoon black pepper, plus more to taste
• 3 cups cooked white or brown rice, for serving
• Steamed vegetables, for serving

Make the Chicken
1. Preheat the oven to 375°F. Line a large rimmed baking sheet with aluminum foil. Coat the foil with nonstick cooking spray.
2. Place the cornstarch, kosher salt, pepper, and garlic salt in a large zip-top bag and shake until combined. Add the chicken and shake until the pieces are evenly coated. Beat the eggs in a bowl and have them nearby.
3. In a large skillet, heat the oil over medium heat until a drop of water sizzles when it hits the surface. Dip the chicken pieces into the beaten egg, then carefully transfer to the skillet with a fork. Fry the chicken for about 1 minute on each side, or until lightly browned.
4. Transfer the chicken to the prepared baking sheet.
Make the Sweet-and-Sour Sauce
5. In a medium saucepan, whisk together the sugar, vinegar, ketchup, cornstarch, soy sauce, garlic salt, and pepper. Cook over medium heat, stirring, for 3 to 5 minutes, or until the sauce has begun to thicken. Taste and add more black pepper, if needed. Remove from the heat and set aside ¼ cup of the sauce for serving.
6. Pour the remaining sauce evenly over the chicken and bake for 20 to 25 minutes, or until the chicken is crispy and caramelized. Stir the chicken halfway through to ensure it doesn’t stick to the pan.
7. Serve the chicken on top of the rice with the reserved sauce drizzled on top, along with a side of your favorite steamed veggies.