Cut chicken in small pieces, place in a medium bowl and season with chicken marinade ingredients.

Marinade a couple hours or overnight.

Coat chicken with 1st cornstarch coating and let sit around 5 minutes.

Set up second coating of cornstarch in a seperate bowl for dipping before frying

Heat oil in a medium but deep pot on medium heat.

Place a couple pieces at a time to fry in the hot oil cooking around 2 minutes on each side. Drain on a large plate lined with paper towels.

In a small saucepan, combine all the ingredients for sauce except water and cornstarch and vegetables. Heat on medium heat until hot.

In a small cup combine cornstarch and water. Add to pot stirring constantly until thickens. Cook a few minutes and add a little more diluted cornstarch if needed.

Add vegetables when sauce thickens. Stir around 1 minute and remove from heat.

Stir sauce with chicken when ready to serve.