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1
To start, combine all the ingredients for the sauce in a bowl and whisk until sugar and cornstarch are dissolved and everything is incorporated.
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2
Set aside.
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3
For the chicken: Heat 1 tablespoon of the vegetable oil in a skillet on medium heat and cook peppers until soft, about 3-4 minutes.
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4
Set peppers aside on a plate.
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5
Heat remaining vegetable oil in the skillet on medium-high heat.
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6
We want the oil to be very hot, so heat this before anything else.
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7
While the oil is heating, combine your eggs and cornstarch in a bowl, and whisk until fully combined.
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8
Dump in the cubed chicken breasts and toss until fully coated in the batter.
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9
When oil is hot, add chicken pieces into the skillet one-by-one, being sure to not overcrowd the pan.
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10
The chicken pieces will immediately start to brown, and youll need to keep an eye on them to prevent them from burning.
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11
After 2-3 minutes, flip them over and allow them to finish cooking.
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12
Lower your flame just a bit, add in your hot peppers and pour in your sauce.
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13
Because of the cornstarch, the sauce will start to thicken as soon as it hits the hot pan.
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14
Allow to bubble for a minute or two, then toss everything together.
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15
You want each chicken piece to have a nice coating of sauce.
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16
Remove from heat.
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17
Top with some chopped green onions and enjoy!
