Step 1

In a medium bowl, whisk the egg white until frothy and whisk in the tamari, cornstarch and white pepper. Add in the cubed chicken into the batter and toss to coat evenly. Set aside.

Step 2

Heat a large 12-inch chefs pan or wok preheat the coconut oil on medium-high heat.

Step 3

Meanwhile in a separate bowl, whisk together the brown sugar, honey, hot sauce, chicken broth, vinegar and red pepper flakes. Set aside.

Step 4

Once the pan and oil are hot, work in batches cooking the chicken until deeply golden and crispy. Transfer to a paper towel lined plate and repeat with the remaining chicken. Once all of the chicken is cooked, add it back to the pan, pour in the sauce and bring to a boil.

Step 5

When the sauce is bubbling, stir while pouring in the cornstarch slurry. Stir until the sauce thickens and is glossy.

Step 6

Serve the firecracker chicken on rice with a sprinkle of green onion, cilantro and red pepper flakes.