Preparation

• 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.
• In a medium bowl add honey, soy sauce, ¼ cup of water, rice wine vinegar, minced garlic, ground black pepper, and a pinch of cayenne pepper. Mix well until the honey has dissolved.
• Add a ½ cup of vegetable oil to a large pan to heat at medium-high temperature. Fry chicken for about 2 minutes per side.
• When the chicken is cooked, carefully drain the hot oil remaining into a heat-resistant cup until it cools.
• Add the chicken back to the pan and pour the sauce over top. Mix well to combine and bring back to a simmer.
• 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 where the sauce is and not over the chicken. Mix well and let simmer for about two minutes.
• Serve over rice or noodles and top with chopped green onions.