• Preheat the oven to 325°. 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's still slightly frozen.
• Combine the cornstarch and chicken in a gallon Ziploc bag.
• Seal the bag and mix until the chicken is thoroughly coated. 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 baking 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 at 325° for 20 minutes then pour 1/2 of the sauce over the chicken.

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

  3. Bake at 325° for 15 more minutes.

  4. Bake at 425° for 15 more minutes.

  **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.