• 4 Skinless Chicken breasts, chunked
  • Salt
  • Pepper
  • 250g Corn Starch
  • 220ml Vegetable oil
  • 180g Sugar
  • 100g Ketchup
  • 120ml White vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic powder

1. Preheat Over to 175 degrees Celsius

2. Season the chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a baking dish.

5. Whisk together the rest of the ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 55minutes, turning the chicken every 15 minutes until gold and crispy.