Ingredients

• 2 tbsp minced garlic
• 2 tbsp minced fresh ginger
• 2 red finger chilies, minced (about ¼ cup)
• 1 tsp sesame oil
• ¼ cup rice wine vinegar
• ¼ cup low-sodium soy sauce
• ¼ cup granulated sugar
• ¼ cup water
• 4 cups peanut or vegetable oil
• 1 cup all-purpose flour
• 1 tsp Maldon sea salt
• 2 eggs, lightly beaten
• 2 cups panko bread crumbs
• 2 lbs skinless, boneless chicken breasts, cut into 1" cubes

Directions
1 In a small saucepan, combine the garlic, ginger, chilies, sesame oil, rice wine vinegar, soy sauce, sugar and water. Bring to a boil and cook on high heat for 4 minutes until the sauce is bubbly, thickened and just slightly caramelized.  Remove from the heat and reserve.

2 Heat the peanut oil to 375°F in a large heavy-bottomed pot or a deep fryer.

3 Stir together the flour and salt in a shallow bowl.

4 Place the eggs and panko in two shallow bowls.

5  Working in 3 batches, lightly coat the chicken pieces in the flour and salt, then dip the pieces in the eggs and finally into the panko, tossing to coat well.

6 Drop about 12 pieces at a time into the hot oil. Cook for 4½ to 5 minutes, until golden and crispy on the outside and cooked through.

7 Drain on paper towels while you cook remaining chicken pieces.

8 Serve the chicken hot with the sauce on the side, or drizzle over the chicken just before serving.

Serves 4 to 6