Preheat oven to 165C.
Make Sweet and Sour Sauce by whisking together sugar, vinegar, orange juice, tomato paste, soy sauce and garlic in a large bowl. Set aside.
Add chicken chunks to a large bowl and season with salt and pepper. Add cornflour and toss to combine.
Heat oil in a large saucepan. Dip chicken into the beaten egg and then add it to the hot oil, cooking until golden brown, about 1 to 2 minutes. Place cooked chicken on a paper-towel lined plate, then transfer to an oiled casserole or baking dish.
Pour sweet and sour sauce over chicken and place in the oven. Cook until the sauce has thickened, approximately 45 minutes, turning the chicken regularly to ensure it is evenly coated.
Serve immediately with chopped spring onion and rice.
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