Cut chicken breasts into finger-size pieces. Heat oil in a wok or a deep pot.

Dredge each chicken finger in the potato starch and fry in the oil until done, about five–eight minutes, depending on the size of the fingers.

Remove and put in a strainer to let excess oil drip off. It’s best to fry in batches of four–six, so as not to lower the temperature of the oil too much.

To make the sauce, heat the oil in a good-quality frying pan.

Add the Vidalia onion and cook very slowly over medium-low heat, stirring often to prevent burning. Let caramelize until light brown in color, about a half hour.

Add the remaining ingredients and cook over medium heat till combined, stirring often.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Arrange the chicken in a glass dish. Pour sauce over and turn to coat.

Bake for a half hour, covered well.