Whisk together the sauce ingredients and set aside
Heat the oil in a large skillet over medium-high heat and pre-heat the oven to 325
In one bowl beat the eggs and in another bowl mix together the Corn Starch, Flour, Salt and Pepper
Toss the Chicken in the Corn Starch mix to coat then dip in the egg bath. Place the chicken pieces in the hot oil for about 3 minutes per side until they are golden brown then move them to a greased backing dish
Once all the Chicken pieces are in the baking dish pour the Sauce over them and place the dish in the oven for 1 hour.
When the chicken has 28 minutes left to cook in the oven stir together the Rice, Vinegar, Chicken Stock and Onion in a sauce pan and bring to a boil. Lower the temp to medium-low and cover. Cook for 18 minutes
Remove the lid and stir in the Corn and Peas. Leave on the heat for anoother 3 minutes. Serve the Chicken and Sauce over the Rice