Preheat the oven to 325°. Grease a 10x15 baking pan.
Make the sweet and sour sauce and set aside. Cut the chicken into 1-inch cubes. *This is easiest to do if the chicken is still somewhat frozen.
Combine the salt, pepper, and cornstarch in a Ziploc bag then add the chicken.
Seal the bag and mix until the chicken is thoroughly coated.
In a shallow bowl, beat the eggs.
Working a few at a time, dip the chicken into the eggs and turn to coat.
Heat the vegetable oil in a large skillet. When it's hot, add the chicken and cook until golden brown (1-2 minutes). Transfer to a paper-towel lined plate.
When you are done frying all the chicken, spread it in the prepared baking dish and pour the sweet and sour sauce over it.
Place in the oven and bake until the sauce has thickened (about 55 minutes), turning over every 15 minutes to evenly coat the chicken.
Serve immediately.