Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Coat the Chicken: Season the chicken pieces with a little salt. Place the corn starch in one bowl and the beaten eggs in another. First, coat each piece of chicken in the corn starch, then dip it in the beaten eggs, ensuring an even layer on each piece.

Brown the Chicken: Warm the vegetable oil in a spacious skillet over medium-high heat. Carefully add the coated chicken pieces in small batches, allowing them to brown gently on all sides for approximately 2-3 minutes per side. There’s no need for the chicken to be fully cooked at this stage, as it will complete the cooking process in the oven. Once browned, move the chicken to the prepared baking dish.

Make the Sauce: In a small bowl, whisk together the apple cider vinegar, granulated sugar, ketchup, soy sauce, and garlic powder until smooth and well combined.

Bake the Chicken: Evenly drizzle the sweet and sour sauce over the chicken in the baking dish, ensuring each piece is generously coated. Gently toss the chicken to coat it in the sauce.

Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, stirring once or twice to ensure the chicken is evenly coated in the sauce. The sauce will thicken and cling to the chicken pieces as it bakes.

Serve: Remove from the oven and serve immediately. Pair with steamed rice and vegetables for a complete meal.