Start by cutting the chicken breasts into bite-sized cubes, ensuring uniform pieces for even cooking. In a mixing bowl, combine all-purpose flour (or cornstarch) with paprika and garlic salt. Coat the cubed chicken thoroughly in this mix.

Heat a generous amount of oil in a large frying pan over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken pieces in batches. Fry them for about 5-7 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F.

In a separate bowl, whisk together sugar, water, white distilled vinegar, salt, soy sauce, and optional red chili pepper flakes. This creates a well-balanced sauce that’s sweet and slightly tangy.

Once all the chicken has been fried, pour the prepared sauce into the same skillet. Turn the heat to high and bring to a gentle boil, stirring frequently.

Reduce the heat to medium-low and carefully add the fried chicken back into the pan. Simmer uncovered for about 12 minutes, stirring occasionally until the sauce thickens and coats each piece of chicken.

Remove from heat and garnish with sesame seeds or chopped green onions. Serve hot over steamed rice or with lo mein.