In a large bowl, whisk together all the ingredients for the marinade. Cut the chicken breast in half (I did this so the chicken will cook faster) and marinate for 30 minutes.
To Make the Sauce
Whisk all the ingredients for the sauce in a small saucepan. Heat the saucepan over medium to low heat, stirring occasionally. Once boiling, reduce the heat, let it thicken slightly, and set aside.
To Coat the Chicken
In a medium bowl, mix all the ingredients for the coating and set aside. Dip the chicken in the egg, and then coat well with the flour mixture evenly. Shake off any excess.
To Deep Fry
Heat 2-3 inches (5-7.6 cm) of the oil in a wok to 350ºF (177ºC) for deep frying. If you are new to deep-frying, check this post. Gently drop the chicken into the oil.
Deep fry the chicken to a light golden brown. Drain the excess oil by laying the chicken on a plate lined with paper towels.
To Serve
Cut the chicken into pieces. Drizzle the sauce on top and serve immediately.
To Store
You can keep the leftovers (both sauce and chicken, separately) in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.