Step 1

Cut the chicken and make it of consistent thickness. Place it in a shallow dish.

Step 2

In another bowl, mix an egg, 2 tsp cornstarch, salt, pepper and ginger. Pour this egg mixture over the chicken. Cover it and refrigerate for 30 minutes. In another bowl, mix 4 teaspoons cornstarch and 4 teaspoons water.

Step 3

Take a saucepan over high heat and add 1 teaspoon garlic to it. Cook it for 10-15 seconds. Now, add chicken broth, coconut milk, lime juice to it and boil it. Cook it and stir in the cornstarch mixture. Stir it about 10 seconds until it thickens.

Step 4

Heat oil in a pan. In a bowl, mix flour, water and cornstarch, 2 teaspoons vegetable oil, baking soda and salt.

Step 5

Take the chicken pieces and dip it in the flour batter and fry it for three minutes.

Step 6

Cut each piece crosswise using a very sharp knife. Place the single layer on a heated platter. Reheat the sauce over high heat and pour it over the chicken.

Step 7

Garnish the edge of the platter with coconut flakes and slices of lime.