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Amazingly sweet and tangy Asian delight! Baked not fried.
Preheat oven to 350ºF.
Cube chicken into large bite-sized pieces. Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
Heat the oil (vegetable or canola) over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned. Place the chicken in a single layer in a 9×13 baking dish.
Whisk together the sauce ingredients (vinegar, sugar, ketchup. soy sauce. garlic powder, red pepper flakes) in a small bowl and pour half of the sauce evenly over the chicken. Turn the chicken to ensure each piece is coated.
Bake for 1 hour, turning the chicken every 15 minutes. Take the remaining sauce and reduce in a small sauce pan.
Top with sesame seeds and additional sauce, serve with rice and stir fried veggies.