First, the chicken: Preheat the oven to 325 degrees F. As it heats, dice the chicken into bite-sized pieces.
Season the cubed chicken with a little salt and pepper (just a light sprinkle is fine). Pour the canola oil onto a frying pan, set it on a burner and turn the dial to medium heat.
Dip each piece of chicken in cornstarch, then in the eggs, adding each to the frying pan. Cook the battered chicken until it's lightly browned but not fully cooked.
Place the chicken on an oven-safe dish (a 9"x13" or 8"x8" baking pan works well).
Now for the sauce: Whisk all of the sauce ingredients together in a mixing bowl. Pour it over the chicken and bake for 55 minutes to 1 hour. Set a timer every 20 minutes so you can flip the chicken—that way it bakes evenly.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/05/15/weeknight-orange-chicken/