Begin by cutting your chicken breasts into bite-sized cubes. In a mixing bowl, combine all-purpose flour (or cornstarch for a gluten-free option), paprika, and garlic salt. Dredge each chicken piece in this mixture, ensuring an even coat for maximum crispiness. Let the coated chicken rest for about 10 minutes.

In a 12-inch frying pan, pour in 3/4 cup of oil and heat it over medium-high heat until shimmering, approximately 350°F. To test if the oil is ready, drop a small piece of bread into the pan; it should sizzle immediately.

Carefully add the coated chicken cubes to the hot oil in batches. Fry them for about 3 to 6 minutes, or until each piece is golden brown and cooked through, turning them occasionally for even cooking. Use a slotted spoon to remove the chicken from the oil, allowing excess oil to drain on a paper towel-lined plate.

While the chicken is frying, prepare the sauce by mixing sugar, water, white distilled vinegar, salt, soy sauce, and red chili pepper flakes in a separate bowl. Stir until the sugar dissolves completely to create a smooth, glossy sauce.

Once all the chicken is fried and drained, return it to the frying pan over medium heat. Pour the prepared sauce over the chicken, making sure it’s evenly coated. Bring the mixture to a gentle boil, stirring constantly for about 2 minutes.

Reduce the heat to low and allow the chicken and sauce to simmer uncovered for approximately 12 minutes, stirring occasionally.

If you’d like to include vegetables, place a colander with broccoli florets above boiling water and steam for about 7 minutes while the chicken simmers.