First up, cut up your chicken into bite sized pieces and coat with cornstarch.

Next up, mix your eggs, salt (optional), pepper, flour and baking powder until no lumps remain. Add your chicken and coat.

Then, heat up a skillet or wok on high heat and cook chicken in oil until no longer pink inside. It took me about 10 minutes.

Reduce the heat to medium high, and add in sesame oil, scallions, and ginger and cook for one minute.

Now add in water, vinegar, sugar, cornstarch, ketchup, and oyster sauce and simmer until the cornstarch has dissolved and the sauce is thick.

Stir in chicken and that’s it! Serve with rice and top with more of those tasty scallions.