Sweet & Sour/Orange Chicken- altered from Mel's Kitchen Cafe

Goes great with fried rice and/or stir-fried veggies on the side. We usually double or triple the recipe. So much better than Panda Express, and all good cuts of chicken!

3-4 boneless, skinless chicken breasts or thighs (about 2 pounds)
Salt and pepper
3/4 cup cornstarch
2-3 large eggs, beaten and salted
1/4 cup+ canola, vegetable or coconut oil for frying

Sauce:
1/2 cup granulated sugar (we use honey)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

1. Preheat the oven to 325 degrees F.
2. Trim fat and any yucky parts from the chicken and cut the chicken 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.
3. 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.
4. 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/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

*Make vegan by just doing veggies in the sauce like cauliflower, mushrooms, red bell pepper, green snap peas or beans or broccoli.