Step 1

Chop chicken into chunks.

Step 2

Create a dipping station, 1 cup flour on a plate, whisked eggs in a dish, 1 cup flour on a plate.

Step 3

Dredge chicken pieces in flour, dip in whisked egg, then dredge in flour again. Place chicken on wire rack.

Step 4

Repeat for all chicken pieces.

Step 5

Heat vegetable oil in a heavy bottomed skillet over medium-high heat until shimmering.

Step 6

Add chicken pieces to the hot oil, being careful not to crowd, and cook about 2 minutes, then turn and cook a few minutes more. The finished chicken will be golden brown.

Step 7

Remove chicken to paper towels.

Step 8

To a clean skillet or wok, add all sauce ingredients except the cornstarch. Whisk together and cook over medium heat until bubbling.

Step 9

Meanwhile, whisk enough water into the cornstarch to make a slurry (about 1/2 cup). When well combined, pour slowly into sauce mixture, whisking continuously. Allow to thicken then add cooked chicken in. Gently stir, you don’t want to tear off the coating.