Prepare the Chicken: In a medium bowl, toss the chicken pieces with the beaten egg until well coated. Add the ½ cup of cornstarch to the bowl and toss again to coat the chicken evenly. Shake off any excess cornstarch.

Cook the Chicken: In a large skillet or wok, warm the oil over medium-high heat. When the oil is shimmering, arrange the coated chicken pieces in a single layer. Fry for approximately 4-5 minutes on each side, or until the chicken turns golden brown and is thoroughly cooked. You might need to cook them in batches to prevent overcrowding the pan. Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil.

Make the Honey Garlic Sauce: In the same skillet, remove any leftover oil, leaving about 1 teaspoon in the pan. Add the chopped garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, honey, rice wine vinegar, soy sauce, and red pepper flakes (if using).

Thicken the Sauce: Stir the cornstarch and water mixture to ensure it’s well combined, then add it to the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and become glossy. If you want a richer sauce, add the butter and stir until melted and incorporated.

Coat the Chicken: Return the cooked chicken to the skillet and toss it in the sauce until all pieces are well coated and heated through, about 1-2 minutes.

Serve: Serve the honey garlic chicken bites hot over steamed rice, with a side of vegetables, or even as an appetizer.