Chop the chicken breasts into small pieces to begin. To ensure even cooking, I prefer to keep them uniform.

In a shallow dish, coat the chicken pieces with arrowroot flour. This helps give them a light, crispy texture when fried.

Heat your frying oil in a pan over medium heat. Once hot, fry the chicken pieces in batches until golden brown and crispy. This usually takes about 6-8 minutes. Place the cooked chicken on a platter covered with paper towels.

While your chicken is frying, let’s get started on the sauce. In a small bowl, whisk together sambal oelek, garlic powder, sesame oil, soy sauce, chili flakes, rice vinegar, sugar, and water.

In a separate bowl, make a slurry by mixing arrowroot flour with water. This will help thicken the sauce later.

Over medium heat, preheat a large skillet or wok. Once the sauce mixture is in the skillet, reduce heat and simmer.

Add the arrowroot slurry to the simmering sauce and stir until the sauce begins to thicken, about 2-3 minutes.

Add the crispy chicken to the sauce, tossing everything to ensure the chicken is fully coated.

Garnish your dish with finely chopped green onions and an extra sprinkle of chili flakes if you like things even spicier.

Serve immediately with steamed rice or stir-fried veggies for a complete meal!