Step 1

To make the sauce, fry the ginger and garlic in a tablespoon of canola oil until fragrant.

Step 2

Add the rest of the sauce ingredients (except for the cornstarch) and bring to a simmer.

Step 3

Pour in the cornstarch slurry and cook, stirring, until the sauce has thickened.

Step 4

Season to taste (if needed).

Step 5

To make the chicken, combine the flour, cornstarch and salt in a shallow bowl suitable for coating the chicken.

Step 6

Whisk the eggs into a similar bowl.

Step 7

Slice the chicken into bite-sized pieces then coat first in the flour, then in the egg and finally again in the flour.

Step 8

Heat 10cm / 4 inches of canola oil in a pot set over high heat.

Step 9

Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through.

Step 10

Remove with a slotted spoon and drain on kitchen paper.

Step 11

Pour the sauce over the chicken and toss to coat well.

Step 12

Serve with chopped spring onion and rice.