Thinly slice the onion, julienne the carrot, and trim the kaiware. Remove the stem and seeds from the chili.

Mix the sauce ingredients (water, sugar, soy sauce, vinegar, chili) in a bowl.

Spread the onion, carrot, and kaiware in a tray and pour the sauce over them.

Cut the chicken breast into bite-sized pieces, season with salt and pepper, and coat with flour.

Heat salad oil in a pan over medium heat. Fry the chicken pieces skin-side down for 2 minutes, flip, and fry for another 2-3 minutes until cooked through.