Step 1

Beat the egg in a medium-sized bowl. Add pieces of chicken and coat with egg. Add cornstarch to bowl and mix chicken until it's fully coated.

Step 2

Heat vegetable oil in a large frying pan (or deep fryer) over medium high heat (you want it at 350 degrees). Careful as it gets hot and can splatter. Carefully drop the chicken into the vegetable oil, cooking until the outside turns brown and chicken floats, about 3-4 minutes. Remove the chicken and place on a paper towel to remove any excess grease.

Step 3

Drain vegetable oil from saucepan, leaving 2 tablespoons in it. Over medium high heat, add minced garlic and cook until browned and fragrant, about 2 minutes. Add the chicken in again and cook until crispy and no longer pink inside. This will take about 5-7 minutes, make sure to keep stirring so the chicken cooks on all sides and doesn't stick to the pan.

Step 4

To make the sauce: add sugar, soy sauce, chicken broth, cornstarch, sesame oil, rice wine vinegar, peanut butter and red pepper flakes into a bowl. Stir to fully mix.

Step 5

Add sauce into pan, stirring with a spoon to fully coat the chicken. Continue heating until the sauce thickens, about 2-3 minutes.

Step 6

Optional: Serve over rice, alongside steamed broccoli or chopped green bell peppers. Garnish with chopped greens onions or sesame seeds.