Adapted from recipe at Life as a Lofthouse.
3-4 boneless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
¼ cup canola oil
Sweet & Sour Sauce
3/4 cup sugar
4 Tbs ketchup
¼ cup vinegar
1 tbs soy sauce
1 tsp garlic salt
½ green bell pepper, julienned (watch here if you’re not sure how to julienne)
1 8 oz. can pineapple chunks, drained
1 cup hoisin sauce
½ cup rice vinegar
6 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons cornstarch
3 tablespoons tomato paste
3-4 roasted and crushed garlic
3 cups water
1-2 Thai chile pepper OR
1 teaspoon crushed red pepper flakes
Step 1. Preheat your oven to 325 degrees.
Step 2. Mix all your sauce ingredients in a bowl with a whisk (excluding the green bell peppers and pineapple for the sweet and sour sauce or the Thai chile pepper for the General Tso’s sauce; you will stir those ingredients into the sauce after you have combined all the other ingredients).
Step 3. Rinse your chicken breasts in water and then cut into cubes.
Step 4. Season with salt and pepper to taste.
Step 5. Dip chicken into the cornstarch to coat then dip into the eggs.
Step 6. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned (it doesn’t need to be cooked through).
Step 7. Place the chicken in a 9×13 greased baking dish.
Step 8. Pour evenly over the chicken and bake for one hour.
Step 9. During the baking process you will need to turn the chicken every 15 minutes.