- Preheat and Prep:
- Preheat your oven to 325°F (163°C).
- Line a 13 x 9-inch pan with parchment paper and set aside.
- Season the chicken pieces with salt and pepper.
- Coat the Chicken:
- Place the cornstarch in a large Ziploc bag.
- Add the chicken pieces to the bag and shake to coat evenly.
- Dip and Sear:
- In a shallow bowl, beat the eggs.
- Heat the vegetable oil in a skillet over medium-high heat until sizzling.
- Dip each cornstarch-coated chicken piece into the beaten eggs, then add to the skillet.
- Sear the chicken until golden brown on all sides, then transfer to the prepared baking pan.
- Make the Sauce:
- In a medium bowl, whisk together the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until well combined.
- Bake the Chicken:
- Pour the sweet and sour sauce over the chicken in the baking pan.
- Bake for 1 hour, tossing the chicken halfway through to ensure even coating.
- Serve:
- Serve the baked sweet and sour chicken hot, over a bed of rice.
Tips:
- For added flavor, garnish with chopped green onions or sesame seeds before serving.
- If you prefer a spicier version, add a pinch of red pepper flakes to the sauce mixture.
- This dish pairs well with steamed vegetables like broccoli or snap peas for a complete meal.
