1/2c brown sugar 1/2c apple cider vinegar 1/4c tomato sauce 1T soy sauce 1t garlic, minced 500g diced chicken Salt and pepper 1/2c cornflour 2 eggs, beaten 1/4c rice bran oil
Preheat the oven to 160°C and lightly oil a lipped baking tray. Mix the brown sugar, apple cider vinegar, tomato sauce, soy sauce and garlic together in a large bowl. Add the chicken to a separate bowl and season. Gently toss in the cornflour. Heat the oil in a large saucepan. One at a time dip the chicken into the egg before dropping it into the oil. Cook each side for 1 minute then place onto a paper towel to soak and excess oil. Place the chicken onto the prepared tray and pour over the sauce. Back for 50 minutes, turning every 10-15 minutes to coat in the sauce. Serve immediately.