Preheat your oven to 200°C (390°F). Gather your ingredients while the oven heats.

In a large mixing bowl, combine cubed chicken breast with salt and whisked eggs. Toss to coat evenly.

Transfer the coated chicken into a ziplock bag filled with cornstarch. Seal and shake until well-dusted.

In a skillet, heat vegetable oil over medium-high heat. Add chicken pieces and cook for about 2 minutes per side.

Transfer the lightly fried chicken onto a baking tray lined with parchment paper. Bake for 15-20 minutes.

In the same skillet, sauté minced garlic and chopped onion over medium heat for about 2 minutes. Add bell peppers.

Combine sauce ingredients in the skillet. Cook until bubbling, then thicken with cornflour mixed with water.

Toss the baked chicken in the sauce with sautéed vegetables and serve over rice.