Pat dry chicken, then slice into bite size pieces.
Prepare breading by combining flour, corn starch, salt and pepper in a bowl.
In a separate bowl, whisk two eggs.
Heat skillet under medium high heat with a generous amount of oil. Make sure oil coated at least 1/2 inch of the skillet.
Dip chicken pieces into the egg mixture and then coat with flour mixture. Shake to remove excess flour mixture.
Gently submerge chicken pieces into hot oil (make sure it is hot!). Chicken pieces should not touch or overlap each other. Once the bottom side is golden brown, flip to cook the other side. Cover to speed up cooking process if needed.
Once chicken is cooked (internal temperature should be 165℉), remove chicken pieces from skillet.