This recipe came from my love of Chinese sweet & sour chicken with a twist of my own. In my opinion, this is the best of them all! My ultimate favorite!

SERVES: 6

PREP TIME: 30mins

COOK TIME: 1hr

SKILL LEVEL: MEDIUM 

INGREDIENTS

4 chicken breasts

1 cup cornstarch

3 eggs

salt and pepper

¼ cup canola oil

Sauce:

¾ cup honey

¾ cup soy sauce

½ cup ketchup

½ cup brown sugar

½ cup rice wine vinegar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 Table spoon cornstarch

additional sesame seeds for garnish

Instructions:

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

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 Tablespoon cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.

I stirred the chicken every 15 minutes so that it coated them in the sauce.