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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

4 Chicken breasts boneless, skinless chicken breasts Salt and pepper to taste 1 1/2 cup cornstarch 3 eggs beaten 1/4 cup canola oil 1 cup granulated sugar 4 tablespoons ketchup 1/4 cup white vinegar 1/4 cup apple cider vinegar 1 tablespoon low sodium soy sauce 1 teaspoon garlic salt

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Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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