Baked Sweet-and-sour Chicken

Chunky chicken lightly fried, then baked with a tangy sweet sauce, tastes fresh and delicious! 3/4 cup + 1 Tbs. cornstarch

3/4 tsp. kosher salt

1 1/4 tsp. pepper

1 tsp. garlic salt

1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2" cubes 3 eggs

1 cup canola oil

1 cup sugar

2/3 cup rice or white vinegar

1/3 cup ketchup

1 Tbs. soy sauce

3 cups cooked rice

Steamed vegetables, for serving Preheat oven to 375°F. Line large rimmed baking sheet with foil; coat with cooking spray. Place 3/4 cup cornstarch, kosher salt, 3/4 tsp. pepper and 1/2 tsp. garlic salt in large zip-top food storage bag and shake until combined. Add chicken; shake until evenly coated. Beat eggs in bowl.

In large skillet, heat oil over medium heat until a drop of water sizzles when it hits surface. Dip chicken into egg, then carefully transfer to skillet with fork. Fry 1-2 minute on each side or until lightly browned; transfer to baking sheet.

In medium pot, whisk together sugar, vinegar, ketchup, soy sauce and remaining 1 Tbs. cornstarch, 1/2 tsp. pepper and 1/2 tsp. garlic salt; cook over medium heat, stirring, 3-5 minutes or until sauce starts to thicken. Remove from heat; set aside 1/4 cup sauce for serving.

Pour remaining sauce over chicken. Bake 15-20 minutes or until chicken is crispy and caramelized. Stir chicken halfway through to ensure it doesn’t stick to pan. Serve over rice with vegetables and reserved sauce. Servings: 6. Cals.: 503. Protein: 27 g. Fat: 14 g. (2 g. saturated). Chol.: 106 mg. Carbs.: 67 g. Sodium: 567 mg. Fiber: 0 g. Sugar: 40 g. Kitchen time: 40 minutes. Total time: 55 minutes.