• Preheat the oven to 325 degrees. Grease 2 large cookie sheets with edges and set aside.
• Cut the chicken into bite-sized cubes. (It's easiest to cut the chicken if it is still slightly frozen.)
• Place the 1 1/2 cups of cornstarch and the cubed chicken in a large Ziploc bag. (You can also mix it in a large bowl, but the bag is much easier.)
• Shake and rub the chicken around in the bag until it is thoroughly covered with cornstarch. Set aside.
• Crack the eggs into a bowl and slightly beat them. Then pour the eggs into the bag with the chicken.
• Shake and rub the chicken until it is all thoroughly covered with egg.
• Spread the chicken evenly on the prepared cookie sheets, trying to keep the pieces from touching.

Baking the Chicken:

• The baking instructions are a little confusing, but it will bake for a total of an hour - a total of 45 minutes at 325° then 15 minutes at 425°.

  You will want to flip the chicken every 10 minutes.

  1. Bake 20 minutes at 325° then pour 1/2 of the sauce over the chicken.

  2. Bake 10 minutes at 325° then pour the rest of the sauce over the chicken.

  3. Bake 15 more minutes at 325°.

  4. Turn the temperature up and bake 15 more minutes at 425°.

  Before you pour the sauce over the chicken, it will probably look like there is a lot of extra egg cooking into scrambled eggs on the cookie sheet. Don't worry - just break up the larger chunks. The sauce will soak into the extra "breading" and you will never notice it.

Sauce:

• You can prepare the sauce while the chicken is baking for the first 20 minutes. You can either prepare it in the microwave or on the stovetop.
• Stovetop: combine all the sauce ingredients in a saucepan, bring to a simmer, and allow to simmer until it begins to thicken and turn clear. Stir occasionally.

  Microwave: combine all the sauce ingredients in a microwave-safe bowl and heat in 1-2 minute increments until it begins to thicken and turn clear.