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. The coating will become lumpy in places, which is ok and actually what forms the crispy bits. Set the bowl aside.
• In a medium bowl add ¾ cup honey, ¼ cup of soy sauce, ¼ cup of water, 2 tablespoon of rice wine vinegar, 1 finely minced garlic clove, 1 tablespoon ground black pepper and a pinch of cayenne pepper. Mix well with a spoon until the honey has dissolved. Set aside.
• Add a ½ cup of vegetable oil to a large pan to heat at medium-high temperature. Work in batches and add pieces of the chicken spread apart so they are not touching. Fry for about 2 minutes per side. The chicken is done when it is golden in colour, no longer pink in the centre and the juices run clear. Remove the cooked chicken to a clean bowl and set aside.
• When the chicken is cooked carefully drain the hot oil remaining into a heat-resistant cup until it cools and can be disposed of.
• Add the chicken back to the pan and pour the sauce over top. Mix well to combine. Bring back to a simmer over medium-high heat.
• In a small cup add a ¼ cup of cold water and 2 tablespoon of cornstarch. Whisk with a fork until the cornstarch is completely dissolved in the water.
• Pour the cornstarch slurry into the pan, aiming for where the sauce is and not over the chicken. Mix well to combine. Let simmer for another about two minutes or until the sauce has thickened to the texture of sweet barbecue sauce. The sauce should be sticking and coat the chicken well.
• Serve over rice or noodles and top with chopped green onions.