- Preheat oven to 325°F.
- Heat oil in large skillet over medium.
- Cut chicken into bite-sized pieces; season with salt and pepper.
- Place cornstarch in gallon-sized zipper-style bag; add chicken and seal bag, toss to coat chicken.
- Whisk eggs in shallow bowl.
- Dip cornstarch-coated chicken pieces in egg, place in a single layer in skillet.
- Mix sauce ingredients in a bowl; pour over chicken.
- Bake for one hour, or until juices run clear, turning chicken while cooking to coat evenly with sauce.
- Place in serving dish.
- Garnish with green onions.
Serves 6.
Approximate Nutrient Analysis per serving (not including salt to taste):
460 calories, 14 g fat, 2 g saturated fat, 135 mg cholesterol, 500 mg sodium, 56 g carbohydrate, 0 g fiber, 36 g sugar, 26 g protein