Chinese Take-Out

1/4 c canola oil

4 boneless skinless chicken breasts

salt

pepper

1 c cornstarch or flour

2 eggs, beaten

1 batch of sauce from below

Firecracker sauce:

1/3 c hot sauce

1 1/4 c packed brown sugar

1 T water

2 t apple cider vinegar

1/2 t salt

1/4 t red pepper flakes

Sweet and Sour sauce:

1 c sugar

1/4 c ketchup

1/4 c white vinegar

1/4 c apple cider vinegar

1 T soy sauce

1 t garlic salt

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

On separate plates, place cornstarch/flour and eggs. Dip a handful of chicken into flour then coat in egg mixture. Brown chicken in batches in a skillet with oil. (The oil is hot enough when a pinch of flour sizzles when dropped in.) Place the chicken in a 9 x 13 greased baking dish.

Mix together desired sauce ingredients in a small mixing bowl. Pour over chicken and bake for 1 hour stirring every 15 minutes to coat in sauce.

*For pre-cooked chicken pieces:
Follow recipe as follows but reduce baking time to about 30 minutes or until the sauce has thickened.

Original recipes found here and here.