Heat a pan over medium-high heat.
Cut the chicken tenders into bite sized pieces.
Mix the cornstarch and spices.
In a separate bowl, scramble the egg.
Coat the chicken in the cornstarch mixture.
Then coat the chicken in the egg.
Heat a thin layer of oil in the pan.
Add the chicken pieces one at a time to keep them separate and not a big glob.
Fry until golden brown and then flip and continue frying until fully cooked.
Transfer the chicken to a plate covered with a few layers of paper towels or a cooling rack on top of a baking sheet (whatever keeps the chicken from soaking the oil).
Serve with stir fried veggies, rice, and stir fry sauce on top!
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