Baked Sweet and Sour Chicken

• Gluten free

• Meat

  • 1 cut into cubes 1 pkg (20 oz boneless chicken tenderloins, boneless

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 2 Eggs

• Condiments

  • 5 tbsp Ketchup
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/3 cup Cornstarch
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup Rice vinegar
  • 4 tbsp Vegetable oil

Found on viewsfromtheville.com

Ingredients

• For the chicken:
• 1 pkg (20 oz) boneless chicken tenderloins, cut into 1 cubes
• ⅓ cup cornstarch
• 2 eggs, beaten
• 4 T vegetable oil
• For the sauce:
• ½ cup rice vinegar
• ¾ cup sugar
• 5 T ketchup
• 1 T soy sauce
• 1 tsp garlic powder

Directions

• Preheat oven to 325. Spray a 9x13 pan with cooking spray; set aside.
• Place chicken pieces in a large bowl. Season with salt & pepper to taste.
• Add cornstarch and mix until chicken is completely coated.
• Heat the oil in a large skillet on medium.
• When the skillet and oil are hot, dip the chicken pieces in the beaten egg. Place in a single layer in the skillet and cook 1-2 minutes on each side until the batter becomes slightly golden.
• Remove from oil; transfer to your prepared baking dish. Repeat with remaining chicken.
• Pour the vinegar, sugar, ketchup, soy sauce and garlic powder together in a medium bowl. Whisk until well combined.
• Slowly pour the prepared sauce over the chicken pieces, making sure to coat each piece well.
• Bake in the oven for about an hour, turning the chicken over every 15 minutes.
• Serve over rice.