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1
Preheat the oven to 325 F. Line a 9-inch by 13-inch baking dish with a couple of layers of paper towels and set aside.
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2
Cut the chicken breasts into 1-inch pieces and, in a large mixing bowl, toss the pieces with salt and several grinds of black pepper.
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3
Add the cornstarch and toss the pieces so theyre evenly coated.
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4
Set aside.
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5
Add enough oil to a large, high-sided saucepan or Dutch oven to come up 2 inches from the bottom.
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6
Set the pan over medium-high heat and bring the oil to 350 degrees F, using a deep-fry thermometer to monitor the temperature, adjusting the heat as necessary.
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7
Break the eggs into a medium bowl and whisk so the whites and yolks are just combined.
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8
Dump about 1/4 of the cornstarch-coated chicken pieces into the beaten egg and mix so theyre evenly coated.
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9
Carefully drop the pieces into the hot oil.
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10
Cook until golden, 2 to 3 minutesyou dont want to the chicken to cook all the way through, just firm up and develop color.
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11
Transfer the semi-cooked pieces to the lined baking dish to drain.
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12
Continue dipping and frying the remaining chicken.
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13
Meanwhile, in a medium bowl, whisk together the vinegar, ketchup, soy sauce, sugar, and garlic powder.
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14
Set aside.
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15
Once all the chicken is fried, remove the paper towels from the baking dish, leaving the chicken in place.
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16
Pour over the sweet and sour sauce and toss to coat.
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17
Bake, uncovered, for 1 hour, stirring the chicken every 20 minutes to re-coat with the sauce.
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18
Serve with steamed rice.
