Ingredients

Method

In a shallow dish, dredge the chicken pieces in cornstarch, shaking off any excess. Dip the coated chicken pieces in the beaten egg.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces in batches until they are cooked through and golden brown, about 3-4 minutes per side. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

In a small saucepan, combine the soy sauce, rice vinegar, granulated sugar, hoisin sauce, ginger, and crushed red pepper flakes. Bring to a boil over medium heat.

In a small bowl, mix the cornstarch and water to make a slurry. Add this slurry to the saucepan with the sauce, stirring constantly until the sauce thickens.

Add the cooked chicken pieces to the sauce, tossing to coat them evenly. Cook for an additional 1-2 minutes to heat the chicken through.

Serve hot over steamed white rice, garnished with chopped green onions and toasted sesame seeds.