Preheat oven to 325˚F. Cut chicken breasts into about 1-inch and season with salt, garlic powder, black pepper, cayenne pepper.

Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat

Heat 1/4 cup oil in a large frying pan.

Whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then put the chicken in the very hot oil.

Cook chicken in hot oil about 45 seconds per side or until golden. Do Not Fully Cook!!

Transfer chicken to a baking dish and continue dipping and sautéing remaining chicken, adding more oil if necessary. If adding more oil please make sure it's very hot again.

In a medium mixing bowl, stir together the sauce ingredients: 1 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tbsp garlic powder.

Pour sauce over your sauteed chicken pieces and toss to coat. Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce.

Again make another mix of the sauce. Stir together the sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1/2 tbsp garlic powder.

Finally toss this into a large wok or frying pan. Then wait till you see some bubbles indicating it's hot. Then toss the already coated chicken into the frying sauce. Ley it drench and keep sautéing and mixing until sauce is fully over every piece of chicken. Then serve nice and hot. Garnish with sesame seed and cur scallion