four 1-inch chunks of skinless, boneless chicken breasts
Two big eggs and one cup of corn starch
one-fourth cup of coconut oil
half a cup of sugar, granulated
25% ketchup
Apple cider vinegar, half a cup
2:1 soy sauce
*Garlic powder, 1 teaspoon
1/2 teaspoon of sea salt
How to Cook Sweet and Sour Chicken in the Oven
Line a 13 by 9-inch pan with parchment paper and set oven temperature to 325F.
Remove from the heat. Add salt and pepper to the chicken breasts.
Combine the chicken breast with the cornstarch in a large ziploc bag. Coat by shaking.
Whisk the eggs together in a small bowl. In a skillet, heat the oil until it sizzles, then reduce the heat to medium-high.
Before adding them to the pan, coat the chicken breasts with eggs. Before adding the chicken to the pan, sear it until it turns brown.
Whisk together the onion powder, garlic powder, vinegar, sugar, ketchup, soy sauce, and sea salt in a medium bowl.
Coat the chicken with the mixture and bake it for an hour, stirring it halfway.
Accompany with a side of rice.
