2 to 4 T. canola oil
salt and pepper
3 to 4 boneless, skinless chicken breasts (about 2 lbs.)
1 cup cornstarch
2 large eggs beaten
For sauce
1/3 cup hot sauce
1 T. water
2 teas. apple cider vinegar
1 cup packed brown sugar
1/2 teas. salt
Preheat oven to 325 Bake 45 min to 1 hour.
Heat oil in large skillet over medium heat. Cut chicken into 1-inch pieces, season with salt and pepper. Place cornstarch in ziplock bag, add chicken tossing to coat. Whisk the eggs in a shallow bowl, dip coated chicken into egg and place in hot skillet. Cook 1 to 2 minutes each side. Place chicken into 9x13 pan. Mix hot sauce, brown sugar, water, vinegar, salt. Pour over chicken and bake. Good served with rice.
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