Baked Sesame Chicken (Chinese)

Delicious and simple without all the preservatives from restaurant takeout.

3-4 chicken breasts, boneless, skinless
sea salt
black pepper, freshly ground to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup Canola oil
1 cup granulated sugar
4 Tbsp. ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 Tbsp. soy sauce
1 tsp. garlic salt

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a 9x13" baking dish.

Cut chicken breasts into bite-sized pieces and season with salt and pepper, freshly ground. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

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

In a medium-sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt.

Pour over chicken and bake for 1 hour.

Stir the chicken every 15 minutes.