15 min Sweet n sour chicken

This is my go to recipe when I need dinner in 15 min or less. I usually don't buy popcorn chicken when I can just make my own from a giant bag of Costco chicken. Mel's original recipe bakes hers for an hour to create this thick amazing sticky chicken. I cut that out and just pour the whole thing in the skillet. Tip: if you're chicken centers are just a touch on the frozen side then you can simmer your sauce longer to fully cook the chicken and the sauce will boil and reduce to a sticky thick yumminess!

Recipe is from melskitchencafe.com 

• 3-4 boneless, skinless chicken breasts 
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable or coconut oil
Sauce:
• 3/4 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt
• 
  

1. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
2. Whisk the eggs together in a shallow pie plate. 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.
3. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet. 
4. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Simmer in the frying pan until the chicken is cooked through and the sauce is thick.
5. Serve over hot, steamed rice. I use minute rice.