In a large mixing bowl, combine bite-sized chicken breast pieces with cornstarch, black pepper, salt, and pressed garlic. Let sit for about 10 minutes.

Preheat a skillet over medium heat and add enough oil to cover the bottom. Whisk eggs in a separate bowl, dip chicken pieces in eggs and fry for about 4-5 minutes per side until golden brown.

In a medium bowl, whisk together sugar, soy sauce, ketchup, apple cider vinegar, and garlic parsley salt until well combined.

Pour the sauce over the fried chicken and bake in a preheated oven at 350°F (175°C) for 30 minutes, flipping chicken every 10 minutes.

Serve hot over steamed white rice or alongside vegetable lo mein.