Step 1

Coat the cut up chicken in the cornstarch.

Step 2

Refrigerate for 30 or so minutes to make sure the cornstarch sticks to the chicken.

Step 3

While the chicken is refrigerating mix up the sauce. In a small bowl mix together the soy sauce, chicken broth, sesame oil, honey, garlic, ginger, and the peppers (white and red flakes).

Step 4

Add vegetable oil to a frying pan. Fry the chicken in small batches, letting drain on a paper towel lined plate.

Step 5

Drain off oil from pan, then add the sauce and the chicken to the pan.

Step 6

Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.

Step 7

Garnish with the green onions and serve over fried rice. Enjoy!