Begin by cubing the chicken breast into bite-sized pieces for even cooking. In a shallow dish, place all-purpose flour (or cornstarch for a gluten-free option) and season it with paprika and garlic salt. Ensure the chicken is thoroughly coated in the mixture, pressing gently to adhere.

In a large frying pan, heat 3/4 cup of oil over medium-high heat until shimmering and hot. Carefully add the coated chicken in batches, frying for about 4–5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a separate mixing bowl, whisk together sugar, water, white distilled vinegar, soy sauce, and salt. If desired, add red chili pepper flakes to taste. Mix well until the sugar dissolves.

Once all the chicken is fried, return it to the pan. Pour the prepared sauce over the chicken, stirring gently to ensure even coverage. Increase the heat to medium-high and let the sauce come to a gentle boil.

Reduce the heat to low and let simmer uncovered for about 12 minutes, stirring occasionally. The sauce will thicken and cling beautifully to the chicken.