Crispy baked chicken tossed in a glossy sweet and sour sauce. A lighter take on a takeout favorite.

Chicken

3 to 4 boneless, skinless chicken breasts, about 2 pounds

Salt and black pepper, to taste

1 cup cornstarch

2 large eggs, beaten

1/4 cup canola, vegetable, or coconut oil

Sauce

1/2 to 3/4 cup granulated sugar, to taste

4 tablespoons ketchup

1/2 cup apple cider vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

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1. Preheat oven to 325°F, 163°C.

2. Cut chicken into 1 inch pieces. Season lightly with salt and pepper.

3. Set up two bowls. One with cornstarch. One with beaten eggs. Dip chicken in cornstarch, then egg. Place in a baking dish.

4. Drizzle oil over the chicken.

5. Whisk sugar, ketchup, vinegar, soy sauce, and garlic salt. Pour over chicken and toss to coat.

6. Bake for 60 minutes, stirring every 15 to 20 minutes, until the sauce is thick and the chicken is cooked through.

7. Rest 5 minutes before serving. Optional, simmer an extra batch of sauce for 8 to 10 minutes to serve on the side.

For a milder tang, use rice vinegar instead of apple cider vinegar.

Add bell peppers or pineapple to the pan for a fuller meal.

Gluten free option, use tamari or coconut aminos.