Start by preheating your oven to 350°F (175°C). In a small bowl, whisk all the sauce ingredients together until smooth, then set it aside for later.

Cut your chicken into bite-sized 2-inch pieces and pat them nice and dry with paper towels. Sprinkle on some salt and pepper to season.

Crack your eggs into a medium bowl and whisk them really well—keep going until the color looks super even and there are tiny bubbles on top. Toss in the chicken pieces and give them a good mix so they’re fully coated.

Pour 1 cup of vegetable oil into a large pan and heat it over medium-high until it hits 365°F. Right before frying, take your first batch of chicken and coat each piece in cornstarch, then give them a quick dip back into the eggs.

Fry the chicken in small batches, giving each piece a bit of space so they get that nice crispy edge. Flip them once the bottom turns light golden and crispy—about 3–4 minutes per side. Adjust the heat as needed while you go, and don’t be shy about adding a little more oil if it starts to run low.

Use a slotted spoon to carefully lift the fried chicken out of the oil and place it on a wire cooling rack—this helps keep the bottom crispy. Pop some wax or parchment paper underneath the rack to catch any extra oil.

Once all the chicken is fried and looking golden, add it to the bowl with your prepared sauce. Gently toss everything together until each piece is nicely coated. Then, transfer it all into a 9x13-inch baking dish.

Bake for 10 minutes, then take it out and give it another gentle toss to soak up more of that delicious sauce. Pop it back in for another 10 minutes.

Take it out one final time, sprinkle some chopped green onions on top, and serve it over fluffy white rice. Enjoy!