FOR SUNDAY CHICKE

Ingredients

4 skinless chicken breasts, cut into 2.5 cm pieces
1 cup corn
2 large eggs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. sea ​​salt

Instructions:

Preheat the oven to 163 °C and line a 30 x 25 cm baking tray with baking paper. Put aside.
Season the chicken fillet pieces with salt and pepper.
Place corn in a large resealable bag and add chicken breast pieces. Close the bag and shake to coat the chicken well with the cornstarch.
In a medium bowl, whisk two large eggs.
Heat vegetable oil in a pan over medium heat until shimmering.
Dip each piece of corn into the beaten egg, making sure it is tightly covered.
Fry the chicken pieces in a pan until golden brown. Then transfer to the prepared pan.
In a medium bowl, combine powdered sugar, ketchup, apple cider vinegar, soy sauce, garlic powder and sea salt. Mix these ingredients until well mixed.
Pour the sweet and sour sauce over the chicken in the pan.
Bake the chicken in the preheated oven for 1 hour. Be sure to turn the chicken halfway through to ensure even browning and cooking.
When the chicken is cooked and the sauce thickens, remove it from the oven. Serve
Fried and Sour Chicken with rice or your favorite side dish.
Enjoy your beautiful and healthy chicken