Next time I make this, I will have to double up on the chicken because they just could get enough. I also cranked up the garlic a little bit. This is definitely earned a spot in our rotation.
Cube three boneless, skinless chicken breasts and season with salt and pepper, reserve. Using a shallow dish, slightly beat one egg and combine with 1 tablespoon of vegetable oil. Add cubed chicken to egg and oil mixture. Toss to evenly coat chicken. In another shallow dish, combine 1 cup of flour, 1 teaspoon of cornstarch, 1/2 teaspoon salt and 1/2 teaspoon black pepper.