• Line a baking sheet with foil and place a cooling rack on top; lightly grease cooking rack with butter. If you don't have a cooling rack, butter the foil itself and place chicken directly on foil.

For Chicken

• Combine flour, salt, and pepper in a bowl.
• In a separate bowl, whisk eggs.
• Dredge chicken cubes through eggs then flour.

To "Bake Fry"

• Bake at 375 degrees for 10 minutes.
• Remove from oven and change temp to broil. Move the oven rack so that you can place the baking sheet 8-10 inches away from broiler and cook to desired crispiness (approximately 3-5 minutes).
• For extra crispiness, flip chicken over and continue broiling the other side until desired crispiness. Keep a keen eye on it though, you don't want to burn the chicken.

To Fry

• Heat oil of choice in pan or deep fryer to 375°F.
• Cook for 3-5 minutes until chicken is golden brown and has an internal temperature of 165°.

For Sauce

• Combine all sauce ingredients in medium sauce pan.
• Over medium heat, whisk until well combined.
• Do not boil, allow sauce to remain thin for easier reheating.
• Combine chicken and sauce in a large bowl. Allow to cool and store for up to a week in the refrigerator or freeze for up to 6 months.

To Reheat

• Portion out desired amount and place in a skillet.
• Turn heat to medium and stirring frequently, heat for 5-7 minutes or until hot.
• Serve over rice with veggies of your choice.