Preheat the oven to 350°F (175°C). Make sure the oven is fully heated before placing your dish inside, as this ensures even cooking.
Grease a 9 X 13 baking dish with oil. This will prevent the chicken from sticking and make for easier cleanup.
In a bowl, season the chicken pieces with salt and pepper to enhance their flavor. Toss well to ensure even seasoning.
Coat the seasoned chicken pieces thoroughly with cornstarch. This step is crucial for achieving that perfect crispy coating. Make sure each piece is well coated.
Dip the cornstarch-coated chicken pieces into the beaten eggs. This will help the cornstarch adhere better during cooking.
Repeat the coating process with the remaining chicken pieces to ensure that they all have a crispy texture.
Heat a pan over medium heat and add the oil. Once hot, add the coated chicken pieces. Cook until they are browned on all sides, taking about 4 to 5 minutes. Look for a golden color to indicate they’re ready.
While the chicken is cooking, take a medium bowl and combine the ingredients for the orange sauce: brown sugar, orange juice, rice vinegar, and soy sauce. Stir well until the sugar is dissolved.
Once the chicken is browned, transfer it to the prepared baking dish. Pour the orange sauce mixture over the top, ensuring all pieces are well covered.
Bake in the preheated oven for 40 to 50 minutes. Every 15 minutes, stir in the chicken and sauce to ensure even cooking. Look for the sauce to thicken and become sticky as it cooks.
Once done, the chicken should be well-coated in the thickened sauce. Serve warm, garnished with chopped green onions on top.
