Ingredients for 2 people

  • 1 kg boneless, skinless chicken breasts​
  • 120g cornstarch​
  • 3 eggs​
  • 60 ml vegetable oil​
  • 200g sugar​
  • 175 ml De Nigris Apple Cider Vinegar​
  • 100 g ketchup
  • 1 ½ tbsp soy sauce​
  • 1 ½ tsp garlic powder​
  • Salt and Pepper, to taste

For the recipe

Preheat oven to 165ºC.​

Cut the chicken into bite sized pieces.​
Put the cornstarch in a shallow bowl, and lightly beat the eggs in a separate bowl. Place the oil in a  deep pan and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Place the coated chicken pieces carefully into the hot oil,  and brown on all sides. (You do not need to cook the chicken through at his stage, just brown the outside to get a crispy coating.) Transfer the chicken to a baking sheet and continue with the remaining chicken.​
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Combine the sugar, De Nigris Apple Cider Vinegar, soy sauce and garlic powder in a bowl, and  pour the resulting sauce over the top of the chicken.​
Bake the chicken for 1 hour, tuning carefully every 15 minutes. Season with salt and pepper and serve with rice.