Cut your chicken into bite-sized pieces. Keep these on the smaller side for faster cooking.
Combine all these ingredients together in a separate bowl that is large enough to hold at least half your chicken, if not all of it.
Whisk this all together in a bowl large enough to hold all of your chicken.
Whisk all ingredients together, reserving the arrowroot powder for later, only if needed.
Putting It All Together
Place all your chicken in the egg wash bowl and stir it around to coat the chicken well.
Then place all your chicken in the flour bowl (or start with half the chicken if it's easier to manage. Mix the chicken around in the flour being sure to coat it with flour as much as possible. It doesn't have to be perfect.
2 Cooking Options
Once your chicken is breaded, you can either cook this at 400 F. in an air fryer for about 10 minutes, OR you can put some oil in a large skillet and cook the chicken until it's a light, golden brown on all sides.
Once the chicken is cooked, remove it and set it aside on a plate. Scrape out all of the breading crumbs/scraps left behind in the pan and discard into a bowl until it cools enough to put it in the trash.
Heat about 1 tbsp. of oil in your skillet. Add the chicken. When you hear it sizzling, pour the sauce on and stir quickly. The arrowroot congeals quickly, so this won't take long.
Remove from heat immediately so the sauce doesn't go from glaze to goop. (Goop will still taste good though!)
Serve over rice and top with sliced, green onions
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.