Step 1

In a plastic bag, add the cornstarch and the cubed chicken. Shake vigorously to coat the chicken in the cornstarch. Put coated chicken on a large plate then place in the fridge for 20 minutes.

Step 2

Set the oven and heat the oil. In the meantime, preheat oven to 325 °F (163 °C) and lightly spray a large rimmed baking sheet with cooking spray. Additionally, in a large skillet, heat up the canola oil.

Step 3

Pan fry the chicken. When the chicken has been in the refrigerator for 20 minutes, take out and dip the cubed chicken in egg in batches, then shallow fry the chicken. It doesn't need to cook completely through. Remove the chicken from the oil with a slotted spoon or strainer and place on the prepared baking sheet. Repeat until all chicken has been done.

Step 4

Bake the chicken. Bake for 30-40 minutes, rotating and shaking the baking sheet every now and then.

Step 5

Make the sauce. While the chicken is baking, make the sauce.

Step 6

Toss chicken and sauce together. Once the chicken is done baking, put chicken into a large bowl and pour sauce all over and toss to coat.

Step 7

If adding in bell peppers, pineapple chunks, and onions: while the chicken is cooking, sauté the vegetables in a skillet until crisp tender then when the chicken is done, add the chicken into the skillet then pour the sauce all over and toss everything to coat.