Preheat oven: Set your oven to 325°F (160°C). Lightly grease a 9×13-inch baking dish.
Prepare the chicken:
Season the chicken pieces with salt and pepper.
Coat each piece in cornstarch, then dip into the beaten eggs.
Heat vegetable oil in a large skillet over medium-high heat.
Quickly sear the chicken pieces until golden on all sides (they don’t need to be fully cooked).
Transfer the browned chicken to your prepared baking dish.
Make the sauce: In a medium bowl, whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and salt until smooth.
Bake: Pour the sauce evenly over the chicken and toss to coat. Bake uncovered for 1 hour, stirring every 15 minutes to recoat the chicken in the sauce as it thickens and caramelizes.
Serve: Serve hot over steamed rice with a sprinkle of green onions or sesame seeds for garnish.
🍍 Optional Add-Ins:
Add pineapple chunks, bell peppers, or onion slices for extra color and flavor.
Use chicken thighs for a juicier version.
💡 Tips:
For extra crispiness, let the chicken sit for 5 minutes before tossing it in the sauce.
You can double the sauce if you like it extra sticky and flavorful.
This dish reheats beautifully — perfect for meal prep!
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