Preheat the oven to 350°F. Pat the chicken dry with paper towels, then season with a little salt and pepper.

Pour the cornstarch into one bowl and beat the eggs in another. Dip each chicken piece into the cornstarch first, then into the egg until fully coated.

Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches and cook for 2–3 minutes on each side until golden. Don’t crowd the pan.

Place the browned chicken pieces in a baking dish or on a lined baking sheet. Spread them out in a single layer.

Whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder in a bowl. Pour into a saucepan and heat over medium. Once it bubbles, stir in the cornstarch slurry and cook for another 1–2 minutes until thick and shiny.

Pour the sauce over the chicken and stir to coat. Bake uncovered for 25–30 minutes, stirring once halfway. The sauce should be bubbly and slightly caramelized.

Let the chicken cool for a few minutes before serving. It’s great with rice or steamed veggies.