Wash and cut chicken in cubes. if using boneless thighs, remove all fatty pieces first. Place in a large seasoning bowl. Add salt & egg, mix to combine. Place in fridge for at least 1-2 hours.

When ready to cook, place the cornstarch on the chicken & stir to coat all pieces well.

Heat a medium sized deep pot on medium heat. Place oil in and heat for 1-2 minutes.

When hot, start adding the chicken a couple pieces at a time to fry about 1" apart until golden brown on each side. This should take about 2 minutes on each side. Remove to a paper towel lined dish and continue adding pieces until they are all cooked.

Place all sauce ingredients except the diluted corn starch in a small pot. Bring to a boil, turn heat down to medium to simmer about 5 minutes.

Dilute cornstarch, bring sauce back to a boil, add cornstarch while stirring about 2 minutes until slightly thickened. Add more diluted cornstarch as needed if it isnt thick enough. Turn off heat when clear.

When ready to serve, dip chicken in sauce 1 piece at a time and shake off the excess.