Cooking Instructions

• Cut the chicken into bite-sized pieces; about 1" cubes and add to a large bowl.
• Crack the egg into the bowl of chicken and use a spoon to mix the chicken and egg well to coat.
• Add ½ cup of cornstarch to the bowl and mix again to coat the chicken with the cornstarch. Set the bowl aside.
• In a medium bowl add honey, soy sauce, ¼ cup of water, rice wine vinegar, garlic, black pepper and cayenne. Mix well until honey has dissolved. Set aside.
• Add ½ cup of vegetable oil to a large pan to heat at medium-high temperature.
• Work in batches and add pieces of the chicken spread apart so they are not touching. Fry for about 2 minutes per side until golden and cooked through. Remove to a clean bowl.
• Carefully drain the hot oil remaining into a heat-resistant cup until it cools and can be disposed of.
• Add the chicken back to the pan and pour the sauce over top. Mix well. Bring to a simmer over medium-high heat.
• In a small cup add ¼ cup of cold water and 2 tablespoon of cornstarch. Whisk until dissolved.
• Pour the cornstarch slurry into the pan, aiming for the sauce and not over the chicken. Mix well and let simmer for about two minutes or until the sauce thickens.
• Serve over rice or noodles and top with chopped green onions.