Spicy, crispy, better than take out. This one is worth the effort. I served the red chili on the side so it wasn’t too spicy for kids.
Cook the rice according to the package directions. (Prep your chicken before you start your rice; the chicken will take longer than the rice.)
Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.