Adapted from my wife’s recipe at The Modest Homestead
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
1-2 clove roasted and crushed garlic
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. preheating your oven to 325 degrees
Step 2. Cut the very tip of the garlic clove off and place on cookie sheet or equivalent to roast for 30 minutes or until golden brown on outside. There should be a sweet, pleasant aroma when roasted correctly.
Step 3. After roasting garlic, remove papery exterior and crush the garlic. Set aside to add to other ingredients.
Step 4. 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 5. Rinse your chicken breasts in water and then cut into cubes.
Step 6. Season with salt and pepper to taste.
Step 7. Dip chicken into the cornstarch to coat then dip into the eggs.
Step 8. 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 9. Place the chicken in a 9x13 greased baking dish.
Step 10. pour evenly over the chicken and bake for one hour.
Step 11. During the baking process you will need to turn the chicken every 15 minutes.