BAKED SWEET AND SOUR CHICKEN

Instructions:

Preheat your oven to 325°F (163°C) and line a 13 x 9-inch baking pan with parchment paper. Set it aside.
Season the chicken breast pieces with salt and pepper.
Add the cornstarch to a large Ziploc bag and add the chicken breast pieces. Seal the bag and shake it to coat the chicken evenly with cornstarch.
In a shallow bowl, beat the two large eggs.
Heat the vegetable oil in a skillet over medium-high heat until it’s sizzling.
Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated.
Sear the coated chicken pieces in the skillet until they turn golden brown.