Sweet Coconut Chicken

Sweet Coconut Chicken recipe from Kids in the Sink For the chicken:2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil (I used vegetable oil) For the sauce: 1 (14 oz.) can coconut milk (use the full fat version, the "lite" version doesn't have enough flavor) 3/4 cup sugar 1 tsp cider vinegar Directions: For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice (*ahem* jasmine rice, although any rice will do because the chicken in this dish rocks!) P.S. Some readers on Kids in the Sink asked if one hour was too long to cook and worried it would dry out the chicken. Let me tell you.... it will not. Trust me. Let it cook for an hour and gently stir it every 15 minutes and it will be perfect!