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Preheat oven to 325F. Spray a 9x13-inch baking dish with oil.
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Cut your chicken into bite-sized pieces. Season with salt and pepper.
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Put the cornstarch in a pie plate (or something similar). In a separate bowl, beat the eggs.
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Coat the chicken pieces with cornstarch, then dip into the eggs.
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Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through.
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While your chicken is cooking, whisk together all ingredients for the sauce. Set aside.
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When chicken is browned, use a slotted spoon to transfer the chicken to the prepared baking dish. Pour the sauce over top.
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Bake for one hour; stirring the chicken every 15 minutes. Serve over rice.