In a mixing bowl, combine bite-sized pieces of chicken breast with corn starch, freshly ground black pepper, salt, and pressed garlic. Allow the chicken to sit for about 15 minutes to help the coating adhere better during frying.

In a large skillet, heat about 1 inch of vegetable or peanut oil over medium heat until it reaches approximately 350°F. You can test the readiness by dropping a small piece of chicken into the oil.

Whisk two eggs in a shallow bowl and prepare a baking dish lined with parchment paper. Dip the coated chicken pieces into the beaten eggs, then place them into the hot oil, frying for 3-4 minutes on each side or until golden brown.

In a separate bowl, mix together sugar, soy sauce, ketchup, apple cider vinegar, and garlic parsley salt until well combined, then set aside while the chicken bakes.

Preheat your oven to 350°F and pour the prepared sauce over the fried chicken in the baking dish. Bake for 30 minutes, flipping the chicken pieces every 10 minutes to ensure even coverage.

Once baked, let the Sweet and Sour Chicken cool for a couple of minutes. Serve hot over steamed rice or noodles, garnished with chopped green onions.