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Preheat your oven to 325°F (163°C). Line a 13 x 9-inch baking pan with parchment paper and set it aside.
Prepare the Chicken:
Season the chicken breast pieces with salt and pepper.
Coat the Chicken:
Add the cornstarch to a large Ziploc bag and add the chicken pieces. Seal the bag and shake it to coat the chicken evenly with cornstarch.
Prepare the Egg Wash:
In a shallow bowl, beat the two large eggs.
Sear the Chicken:
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.
Cook the Chicken:
Sear the coated chicken pieces in the skillet until they turn golden brown on each side.
Prepare the Sauce:
In a small saucepan, combine the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and a pinch of sea salt. Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes or until it thickens slightly.
Bake:
Once the chicken pieces are golden and crispy, transfer them to the prepared baking pan. Pour the sweet and sour sauce over the chicken, ensuring each piece is well-coated.
Bake the Chicken:
Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the sauce is bubbling.
Serve:
Serve hot with steamed rice or vegetables for a complete meal.
Serving and Storage Tips:
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