-2-4 tablespoons Canola Oil or Grapeseed Oil
-3-4 boneless, skinless chicken breasts (about 2 pounds), cut into 1-inch pieces
-salt & pepper
-1 cup cornstarch
-2 large eggs, beaten
-1/3 cup hot sauce (like Frank’s brand)
-1 cup packed light brown sugar
-1 tablespoon water
-2 teaspoons apple cider vinegar
-1/2 teaspoon salt
Preheat oven to 325 degrees.
Heat the oil in a large skillet over medium heat. While oil is heating, season chicken pieces with salt & pepper. Put the cornstarch in a large Ziploc bag. Put the chicken in the bag and seal, tossing to coat the chicken.
Whisk eggs in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and then place them carefully in the hot skillet. Cook for 1-2 minutes on each side and then flip each piece over to cook on the other side until nicely golden, but not completely cooked through.
Place cooked chicken pieces on a single layer in a 9” x 13” large baking pan. Mix sauce ingredients together and pour over the chicken in the baking dish. Bake for 1 hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot steaming rice.