1 tablespoon vegetable oil
1 cup water
2 teaspoons salt
2 1/2 cups boneless, skinless chicken breast halves, cut into 1 inch pieces
1 egg
1 cup water
1 1/2 tablespoons white sugar
1 teaspoon cornstarch
2 teaspoons chicken broth
1/2 teaspoon salt
1/2 teaspoon hot sauce
Heat vegetable oil in a heavy saucepan over medium heat. Bring water to a boil, then remove from heat.
Remove, and reserve, chicken. Discard skin. Combine egg, salt, water and sugar in a bowl, and stir until sugar is dissolved. Turn tail, and stir in broth or stock. Whisk in broth mixture, and cook until mixture thickens. Remove from heat.
Bring chicken back to a boil, then pour mixture into a large saucepan over medium heat. Cook, stirring constantly, until thickened. Stir in chicken. Simmer, stirring constantly, until chicken is cooked through and no longer pink inside and outside. Remove from heat. Stir in broth mixture and cook until mixture thickens and coats the back of a platter knife.