Baked Kung Pao Chicken

Preheat oven to 325 degrees.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
3-4 Chicken Breasts, Salt and Pepper to taste
In separate bowls, place cornstarch and slightly beaten eggs.
1½ Cup Cornstarch, 3 Eggs
Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :))
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
¼ Cup Canola Oil
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 cornstarch.
1/4 Cup Soy Sauce, 1/4 Cup Vinegar, 1 Tablespoon Red Chili Paste, 1 teaspoon Garlic, 1/4 Cup Brown Sugar, 1/2 Tablespoon Cornstarch
Pour over chicken and toss to coat.
Add the chopped red peppers and peanuts on top.
1 Red Pepper, 1/4 Cup Peanuts
Bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
Green Onions