Chinese Sweet And Sour Chicken

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Ketchup
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 cups Cornstarch
  • 1 cup Sugar

• Oils & Vinegars

  • 2/3 cup Apple cider vinegar
  • 4 tbsp Oil

Found on melaniecooks.com

Description

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 eggs
• 2 cups cornstarch
• 4 tbsp oil
• 1 cup sugar
• ⅔ cup apple cider vinegar
• ¼ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp Oyster sauce

Directions

• Put the sauce ingredients (sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce and Oyster sauce) in a microwave-safe bowl. Microwave on High for 1 minute, then stir with the spoon so the sugar is dissolved.
• Cut the chicken into 1-inch pieces and put in another bowl.
• Add the eggs to the chicken and toss to coat.
• Take two 1-gallon ziploc bags and put 1 cup of cornstarch in each bag. Put half the chicken in each bag, zip the bags and shake them until the chicken is evenly coated with cornstarch.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Cook the chicken in batches (so it fits in the pan in a single layer without the pieces touching each other), stirring every minute, for 4 minutes. Removed cooked chicken in a bowl.
• Put all cooked chicken back into a frying pan (all at once) and pour sweet & sour sauce over it. Heat over medium-high heat until the sauce starts boiling. Start stirring the chicken every 20 seconds until the sauce is thickened and all the chicken is evenly coated with sauce (about 4 minutes).