15 min sweet and sour chicken

This is my go to recipe when I need dinner in 15 min or less. It's perfect for the end of the payday week. It seems that when the cupboards are empty there's always the ingredients available for this meal. 

 Mel's original recipe bakes hers for an hour to create this thick amazing sticky chicken. I cut that out and just pour the whole thing in the skillet and add a slurry to make it thick. We've discovered a new technique to make it even faster. Mix the corn starch and egg together to make a frying batter. Totally skips an extra step. Love it. 

Recipe is from melskitchencafe.com 

• 3-4 boneless, skinless chicken breasts 
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable or coconut oil
Sauce:
• 3/4 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt
• 
  

1. Cut the chicken breasts 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.
2. 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.
3. 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. 
4. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Simmer in the frying pan until the chicken in cooked through. If you like a thicker sauce add a cornstarch water slurry.