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In a large saucepan, heat oil over medium high heat. While the oil is heating, combine cornstarch and all other spices in a shallow dish, stirring together until well mixed. Pour well beaten eggs into a second shallow dish. Coat chicken pieces thoroughly with the cornstarch/spice mixture. Dip both sides into the egg mixture, then transfer immediately to hot oil and pan fry on both sides until cooked through (about 2-3 minutes per side). Remove from oil, placing cooked chicken on a paper towel momentarily to drain excess oil from the sandwich. Serve on hamburger buns with mayonnaise and lettuce.
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