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1
Whisk together egg and 2 tbsp water to make an egg wash.
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2
Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish.
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3
Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
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4
Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
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5
Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
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6
While the chicken is baking, prepare your sauce. Don't walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
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7
In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside.
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8
In a medium saucepan, combine sugar and 1/4 c water.
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9
Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
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10
When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
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11
Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
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12
Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.
