3 boneless skinless chicken breasts, cut into 1-inch chunks
1/2 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
sweet and sour sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Preheat oven to 325 degrees. Lightly oil a 9-by-13-inch baking dish.
In a medium bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder to make the sauce. Set aside.
In a large bowl, season chicken with salt and pepper. Stir in cornstarch and gently toss to combine.
Heat vegetable oil in a large saucepan or wok. One at a time, dip chicken in eggs and add to hot pan. Cook until golden brown, then transfer to a paper-towel-lined plate. Add chicken to prepared baking dish and pour sweet and sour sauce over the top. Place into the oven and bake until the sauce has thickened, 55 minutes, stirring every 15 minutes to evenly coat the chicken.
Serve over rice.