3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a small bowl. Place a few pieces of the chicken into the bowl with the cornstarch and toss to coat the chicken.
Whisk the eggs together in a bowl. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Cook for 3-5 minutes on each side until the crust is golden. Place the chicken pieces in a single layer on a dish lined with paper towels and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium saucepan and cook on medium high whisking constantly. Wipe out skillet and add cooked chicken pieces. Add sauce and toss to coat. Serve with Jasmine rice. Enjoy!