Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag (Think Shake and Bake).

Cut the chicken breasts into 1-inch size pieces, ideally by cutting the chicken in half and then cutting those pieces again.

Whisk the eggs in a medium-sized bowl, then add chicken pieces to the egg and stir to fully coat.

Place the chicken pieces in the plastic storage bag of the gluten-free flour mixture, seal it, and shake until fully coated. Refrigerate while the oil heats.

Heat the vegetable oil on medium-high heat in a skillet or wok until it reaches 350°F.

Carefully add the coated chicken pieces to the hot oil and fry for 3-4 minutes until light golden brown. Cook in batches if necessary.

Remove the chicken pieces from the oil and drain on a paper towel-lined sheet or plate.

Pour the hot oil from the skillet into a heatproof bowl to cool. Wipe the skillet clean and return it to the stovetop.