Mix together brown sugar, honey, soy sauce, vinegar, water, ginger, garlic and hot sauce (optional) in a small bowl.
Add flour and pepper (to taste) to a medium bowl or a gallon size zip loc bag, toss chicken in flour and coat well.
Heat oil in a large skillet over medium heat. Remove chicken from flour-shake off excess flour. Cook half the chicken in hot pan until light golden brown, remove chicken from pan and set aside, add more oil if needed and brown the remaining chicken. Once the second batch of chicken is lightly browned, return the first batch and the entire bowl of sauce to the pan. Simmer on medium-medium low for 9-12 minutes or until chicken is done and juices run clear. Sauce will thicken as well. Serve with cooked rice.