A delightful twist on a classic chicken dish, combining sweet and tangy flavors with a crispy texture.
Cut the chicken into bite-sized pieces and season with salt.
Cutting the chicken into uniform pieces ensures even cooking.
Beat the eggs in a bowl and place the cornstarch on a plate.
Use a fork to beat the eggs for a smooth consistency.
Dip each chicken piece into the egg, then coat with cornstarch.
Press the chicken into the cornstarch to ensure a good coating.
Heat olive oil in a frying pan over medium heat and fry the chicken pieces in batches until golden brown.
Avoid overcrowding the pan to maintain the oil temperature.
In a saucepan, combine ketchup, soy sauce, white vinegar, brown sugar, and chicken broth. Heat until the sugar dissolves.
Stir constantly to prevent the sauce from burning.
Place the fried chicken in a baking dish and pour the sauce over it.
Ensure the chicken is evenly coated with the sauce.
Bake in a preheated oven at 325°F (160°C) for 30 minutes, stirring every 10 minutes.
Stirring helps the sauce coat the chicken evenly.
Serve the chicken hot, garnished with fresh herbs if desired.
Serve immediately for the best texture and flavor.
Continue in our app for the best experience
