In a large bowl, combine cornstarch and eggs. Add the chicken to the bowl and toss to coat. Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat. Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through. Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside.
In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce. Heat a skillet over medium heat and add oil. Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren't burned. Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes).
Add cooked chicken back to the sauce and toss until coated.