In a mixing bowl, add chicken, one tablespoon of cornstarch, one teaspoon of rice wine vinegar, one tablespoon of soy sauce.
Mix until chicken stirps coated well with other ingredients. And set aside.
Make the sauce
In a small mixing bowl, add corn starch, rice wine vinegar, soy sauce, chili garlic sauce, and water.
And stir until it turns into a smooth consistency. And set aside.
Cook the chicken
Over medium heat, place a pan, and add marinated chicken.
Toss until the chicken is cooked thoroughly.
Transfer to a plate and set aside.
Make the spicy chicken
To the same pan, add one tablespoon of vegetable oil and minced garlic.
Saute until the garlic is fragrant.
Turn the heat low and add the prepared sauce.
Stir continuously until the sauce turns glossy and slightly thicker consistency.
Now stir in cooked chicken and toss until the sauce coats evenly to the chicken.
Sprinkle chopped green onion, and remove from the heat.
Notes
Storing Ideas:Refrigerator. Store the leftover hot and spicy Chinese chicken in an airtight container in the refrigerator to use up for 4 days.Freezer. Store it in the freezer for up to two months.To thaw. You can either leave this spicy chicken in the refrigerator overnight to thaw, or gently microwave it in 30-second intervals until it's heated through.