If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, tossing with cornstarch and frying, flipping occasionally, until chicken reaches minimum internal temperature, 5-7 minutes. Toss with seasoning rub.