Begin by cubing your chicken breasts into uniform pieces, about 1-inch in size. In a large bowl, combine all-purpose flour, paprika, and garlic salt. Coat the chicken pieces thoroughly with the mixture.

In a large frying pan, heat 3/4 cup of oil over medium-high heat until it shimmers, approximately 3-5 minutes. Carefully add the coated chicken pieces in batches, frying each for about 3-6 minutes until golden brown and crispy.

In a separate bowl, whisk together sugar, water, white distilled vinegar, salt, soy sauce, and optional red chili pepper flakes. Mix well until the sugar dissolves completely.

Pour the sauce over the crispy chicken in the frying pan. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for approximately 12 minutes, stirring occasionally.

During the last 7 minutes of simmering, steam broccoli in a colander above the simmering chicken to cook them to tender perfection.