Marinade the Chicken: for 20 mins or more

1. Cut chicken breasts into 1″ pieces and place in a mixing bowl.
2. Add pepper to evenly coat and sherry cooking wine, mix and set aside.

Batter for the Chicken:

1. Add egg and cornstarch, mix with hand until completely blended. Set aside.

Cook the Chicken:

1. In a large wok, or fry pan add about an inch of oil (amount will vary depending on the size of pan you use).
2. Add chicken pieces, one at a time, and cook it about 3 minutes per side.
3. When chicken is finished cooking place on a paper towel lined wire rack to cool.

For the Sauce:

1. Combine sugar, chili garlic sauce, soy sauce, white vinegar, sherry cooking wine, chicken stock, and corn starch. Mix with a whisk and set aside.
2. In a large sauce pan, add minced garlic, red chili oil and sriracha over medium heat.
3. Let cook for 1 minute until fragrant.
4. Get your sauce mixture and mix well with a whisk before adding to the pan, to ensure the sugar and cornstarch isn't settled at the bottom.
5. Continue to mix sauce as you add it to the sauce pan.
6. Allow to cook for about 6 minutes, stirring often.
7. The sauce will be finished when it looks more like a glaze.
8. When sauce is finsihed, remove from heat.
9. Add chicken to sauce, toss to coat chicken and serve over rice and your favorite veggies. ENJOY!