1 tablespoon oil
10-12 ounces boneless, skinless chicken breasts
1/4 cup cornstarch
1 large egg, beaten
1 tablespoon hot sauce (I used Frank's)
1/4 cup packed light brown sugar
1 teaspoon water
1 teaspoon apple cider vinegar
Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.
Whisk the egg in a shallow bowl. Dip the coated chicken pieces into the whisked egg, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned.
Mix the hot sauce, brown sugar, water, vinegar and salt in a small bowl and then pour over the chicken in the skillet. Simmer until the chicken is cooked through and serve over hot, cooked rice. Garnish with sliced green onions if desired.
recipe from Mel's Kitchen Cafe