Sweet and Sour Chicken

A few nights ago we decided to make some Sweet and Sour Chicken - courtesy of the "shirtless Chef" aka Jace who always takes his shirt off and puts his apron on. It's the most hilarious thing but he's been helping a lot with dinners this week which I have greatly appreciated.  

We love fried food and make fried food at home probably once a week. The fried chicken that we have been making lately has been PHENOMENAL. With this Sweet and Sour Chicken recipe from Dinner Then Dessert, we actually didn't use peppers or pineapple. We used monkfruit in place of sugar and onion powder in place of onion. We also replaced garlic with garlic powder. Although it didn't have the usual pineapples and peppers, Jace said it tastes just like Sweet and Sour Chicken that you order and takeout so I will take that! 

Ingredients:
1 1/2 Large Chicken breasts, cut into cubes
1/2 cup cornstarch
2 eggs
1/4 cup flour
Vegetable oil, for frying
1 tbsp onion powder
1/2 cup monkfruit
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/3 cup ketchup
4 tsp reduced sodium soy sauce
2 tbsp garlic powder

Directions:
Cut the chicken into cubes. To make the sauce, whisk together the monkfruit, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder in a small bowl. 

In a large pan, pour vegetable oil in - about halfway - and then turn heat to medium-high. While that is getting hot, get two bowls out. Crack the two eggs and mix in one bowl and then put the flour in the other. Let the oil sit about 5 minutes or until it starts sizzling - I typically do this by getting a few of my fingers wet with water and flicking it onto the oil. Once it sizzles, it's ready to go. Add the cornstarch to a large ziplock bag. Add the chicken pieces to the ziplock and shake until they are all covered with cornstarch. 

Dip the chicken into the egg and then the flour and add it to the hot oil. Cook for about 3-5 minutes per side, until crispy. Move them all to a plate (with no paper towels). When done cooking, remove all but one tablespoon of oil in the pan. Add the sauce to the pan and add the chicken in. Stir until the sauce is thick and bubbling - about 2-3 minutes. Serve with rice and sesame seeds.