Takeout Asian Chicken

A work-in-progress recipe that's a little like General Tso's, my favorite take-out dish.  Sauce inspired by Mean Guy's, though I'm curious if I could incorporate some tamarind paste for a different twist...

Whisk together

1. 1 egg white
2. splash soy sauce

Mix to coat

1. 1 lb. chicken breast, large cubes

Drain chicken and coat in

1. 1 c seasoned flour

Pan fry over medium-high heat until crispy, golden brown, and done through.  Remove to clean bowl.

Meanwhile, in a small bowl, whisk

1. 4 T sugar
2. 4 T soy sauce
3. 2 T rice vinegar
4. 2 T water or white wine
5. 1/4 t Better Than Bullion Chicken concentrate
6. sriracha, to taste

Cook in the now-empty pan until thickened into a glaze, a few minutes.  Pour over fried chicken and toss to coat.  Serve with rice and green vegetables (broccoli, snap or sweet peas, etc).  To have everything done at the same time, start white rice just prior to heating the pan for the chicken.