Cut the chicken breast or thighs into 1-2 inch pieces. Season with salt and pepper. Pour the cornstarch into a gallon-size plastic bag and drop your chicken pieces in it. Shake well.
Crack the eggs into a pie plate or shallow bowl. Whisk until mixed well.
Heat the oil in a large skillet over medium-high heat until very hot.
Dip the cornstarch-coated chicken pieces in the egg mixture and add them to the skillet in a single layer. Cook for 30 seconds on each side, or until golden brown. The chicken will not be cooked through at this point. Repeat in batches until all the chicken is cooked.
Place chicken into a 9x13 inch baking dish in a single layer.
In the meantime, mix sauce ingredients together and pour evenly over the chicken. Bake for 30 minutes, then remove from the oven and turn the chicken over. Bake for another 30 minutes. Serve over white or brown rice or quinoa.