Directions
Preheat your oven to 325°F (163°C). Lightly grease a large baking dish.
Season the chicken pieces with salt and pepper. Coat the chicken in cornstarch, then dip each piece into the beaten eggs, ensuring they are well-coated.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches and cook until browned on all sides, about 2-3 minutes per side. The chicken does not need to be fully cooked at this stage.
Transfer the browned chicken to the prepared baking dish.
In a medium bowl, whisk together the sugar, distilled white vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.
Pour the sweet and sour sauce evenly over the chicken in the baking dish, ensuring all pieces are coated.
Bake, uncovered, for 1 hour, stirring the chicken every 15 minutes to ensure the sauce thickens and the chicken is evenly coated.
Serve the sweet and sour chicken over rice or with steamed vegetables for a complete meal.
MEAT AND POTATO CASSEROLE
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