1chickenbreast or two small chicken thighschopped into bite-sized pieces
1eggwhisked
½cupflour
½tspblack pepper
¼tspcayenne pepper
1Tbspground ginger
½tspsalt
1Tbspsoy sauce
2Tbsprice vinegar
1tspsesame oil
1TbspHoisin sauce
1Tbsphot chili saucesuch as Sriracha
1tspcornstarch
1garlicclovegrated
2tspfresh gingergrated
¼cupsugar
2Tbspwater
Instructions
Start by chopping your chicken. Whisk the egg in a small bowl. Next, combine the flour with black pepper, cayenne, ginger, and salt in a separate bowl.
Dip the chicken pieces in the whisked egg then dredge them in the flour mixture. Place on a lightly oiled baking sheet. Bake at 400℉ for 20-25 minutes.
While the chicken is baking, prepare your sauce. Add soy sauce, rice vinegar, sesame oil, Hoisin sauce, hot sauce, cornstarch, garlic, and ginger to a bowl. Stir thoroughly.
Add the sugar and water to a stainless steel skillet. Boil over medium heat, watch closely and swirl occasionally until the caramel starts to turn a light amber color. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then carefully add to the skillet.
Simmer for a few minutes as the sauce thickens. Toss the sauce with the cooked chicken pieces and serve over rice.