Step 1: Cut the chicken into bite-sized pieces and sprinkle with salt and pepper. Heat olive oil or sesame oil in a wok or large nonstick pan over medium-high heat.
Once the oil is glistening, add the chicken and saute until it is cooked through and no longer pink. Remove from the pan and set aside.
Step 2: To the same pan, combine soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, corn starch, and red pepper flakes. Bring the sauce to a boil.
Reduce the heat and stir until the sauce begins to thicken.