Step 1

In a large frying pan, or wok if you have one, heat the oil until sizzling hot.

Step 2

Set out three shallow bowls. Place the cornstarch in one and the beaten egg in another. In the third bowl, combine the paprika, garlic salt, flour and seasoning.

Step 3

Taking each piece of chicken, first coat it in the cornstarch, then dip it in the egg and finally coat it in the flour mixture. Make sure each chunk is fully covered.

Step 4

Add the chicken to the hot pan (watch out as the oil will spit!). Cook over a high heat for 6-7 minutes until browned, tossing every couple of minutes to prevent it from burning. Remove from the pan and place on paper towels to catch the excess oil.

Step 5

In the same pan, combine all of the ingredients for the sauce and cook over a high heat, stirring continuously. After 2-3 minutes, the sauce should thicken and reduce.

Step 6

Put the chicken back into the pan and stir it into the sauce, cooking together for a further 1-2 minutes.

Step 7

Scatter the chicken with sesame seeds and chopped scallions and serve with boiled rice.