Baked Kung Pao Chicken

3-4 chicken breasts, cut into bite sized pieces
Salt and pepper to taste
3 eggs, beaten
¼ cup soy sauce
¼ cup vinegar
1 tablespoon red chili paste (like Sriracha)
1 teaspoon minced garlic
¼ cup brown sugar
1 red pepper, chopped
¼ cup peanuts
green onions, chopped for garnish
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place 1 1/2 cup cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :)) Heat 1/4 cup canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and 1/2 tbsp cornstarch. Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.