Heat the oil in a large skillet over medium heat.
While the oil is heating, cut the chicken breasts
into 1-inch pieces. Season with salt and pepper.
Place the cornstarch in a gallon-sized ziploc bag.
Put the chicken into the bag with the cornstarch
and seal, tossing to coat the chicken. Whisk the
eggs together in a shallow pie plate. Dip the
cornstarch-coated chicken pieces in the egg and
place them carefully in a single layer in the hot
skillet. Cook for 1-2 minutes and then flip each
piece over to cook on the other side until nicely
golden but not all the way cooked through. Place
in a single layer in a baking dish and repeat with
the remaining chicken pieces.
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