Preheat the oven to 350F. In a glass measuring cup, mix together the ingredients for the sauce.
Season the chicken with salt and pepper. In a large skillet, heat 3 tablespoons of coconut oil over medium-high heat until hot and shimmering. Using tongs if desired, dip each piece of chicken in the cornstarch then the egg. Place in the hot oil and cook for about 30 seconds on each side until golden. Transfer cooked chicken to a 9x13 baking dish. Repeat with all the remaining chicken. (You may have to lower the heat occasionally and add more coconut oil if needed.)
Add the onion and green pepper to the now empty skillet. Cook until softened, about 3-5 minutes. Sprinkle over top the chicken.
Pour the sauce over the chicken. Bake for 30-35 minutes, until chicken is cooked through and sauce is bubbly. Serve over steamed rice. Enjoy!
Season the chicken with salt and pepper BEFORE dredging it in the egg/cornstarch so each piece is flavorful.
Cut the chicken evenly. Try to cut the chicken into the same size pieces as much as you can so it bakes evenly.
Shake off the excess cornstarch after dredging. A light coating of cornstarch is what you’re going for!
This chicken is supposed to be sticky, not necessarily crispy. Don’t be alarmed when the chicken coating is sticky after it’s baked in the sauce. The chicken isn't deep-fried like you would for crispy chicken - so it’s supposed to be this way.
Serve this is over jasmine rice. I like to make rice in my instant pot! I usually rinse 2 cups of rice the add it to the instant pot with 2 cups of water and a pinch of salt. Cook on high pressure for 3 minutes then natural release for 10 minutes and you’ll have perfect fluffy rice.