Preheat your oven to 325 degrees. This ensures that your chicken cooks evenly and achieves that crispy texture we love.
Cut the chicken breasts into bite-sized pieces and season them with salt and pepper. Make sure each piece is evenly coated with the seasoning for maximum flavor.
In separate bowls, place cornstarch and the slightly beaten eggs. Dip the seasoned chicken pieces into the cornstarch, ensuring they are well-coated.
Next, dip the coated chicken into the egg mixture, allowing excess to drip off. This double coating process helps achieve that delightful crunch.
Heat canola oil in a large skillet over medium-high heat. When the oil is hot, carefully add the chicken pieces, cooking until they are golden brown. This should take about 5 to 7 minutes.
Once browned, transfer the chicken to a greased 9 x 13 baking dish, spreading it out evenly.
In a medium-sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and a bit of cornstarch. Whisk until smooth.
Pour the sauce mixture over the chicken in the baking dish and gently toss to coat evenly. This sauce is what brings everything together!
Add the chopped red pepper and peanuts on top, distributing them evenly to ensure each bite is packed with flavor.
Cover the baking dish with foil and bake for 1 hour. Every 15 minutes, gently stir the chicken, allowing it to soak up the sauce fully.
