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 ¾ cup honey, ¼ cup soy sauce, ¼ cup water, 2 tablespoon rice wine vinegar, 1 minced garlic clove, 1 tablespoon ground black pepper, and a pinch of cayenne pepper. Mix well until the honey has dissolved.
• Add ½ cup of vegetable oil to a large pan and heat at medium-high temperature. Fry the chicken in batches for about 2 minutes per side until golden and cooked through.
• Carefully drain the hot oil into a heat-resistant cup.
• Add the cooked chicken back to the pan, pour the sauce over top, and mix well. Bring back to a simmer over medium-high heat.
• In a small cup, whisk together ¼ cup of cold water and 2 tablespoon of cornstarch until dissolved. Pour the slurry into the pan and mix well.
• Let simmer for about two minutes until the sauce thickens to the texture of sweet barbecue sauce. Serve over rice or noodles and top with chopped green onions.