Step 1

Whisk the cornflour, egg and soy sauce in a large bowl until smooth. Add the chicken and turn to coat.

Step 2

Pour enough oil to come 1.5cm up the side of a wok or deep frying pan. Heat over medium heat. Cook the chicken, in 3 batches, for 4 minutes each batch or until golden. Use a slotted spoon to transfer the chicken to a plate lined with paper towel. Cool oil slightly then carefully pour into a heatproof bowl (discard when cold), leaving about 2 tbs of oil in the pan.

Step 3

For the sauce, reheat the oil in the pan over medium-low heat. Add the white part of the shallot, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Remove from heat. Stir in the stock, ketchup, soy sauce, chilli sauce and sugar.

Step 4

Combine the cornflour with 2 tbs water in a small bowl and stir to dissolve. Return the wok to medium heat and bring the mixture just to a simmer. Stir in the cornflour mixture and cook, stirring, until the sauce boils and thickens. Add the chicken to the sauce and toss to coat.

Step 5

Serve the chicken sprinkled with green parts of the shallot.