-
Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
-
Salt and pepper your chicken pieces.
-
Place the cornstarch and egg whites in separate bowls.
-
Once oil is heated, dip a chicken piece in cornstarch, then in egg white, and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces.
-
Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
-
Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
-
In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved.
-
Pour the sauce over the prepared chicken and stir gently.
-
Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
-
Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.