Step 1

Marinate chicken - Cut chicken into bite-size pieces and add all marinade ingredints. I like to start by seasoning the chicken with salt and pepper. Add the egg, rice flour, cornstarch, salt, and pepper. Combine well. Pro tip - If possible, marinate the chicken for 15 to 30 minutes up to 3 hours.

Step 2

Sauce - In another bowl, combine all sauce ingredients and set aside. Pro tip - Cornstarch tends to settle at the bottom of the pan so you will need to stir it again before adding it to the pan later.

Step 3

Crispy chicken - In a wok or cast-iron skillet, on medium-high heat, add 2 tbs cooking oil (do not use olive oil).

Step 4

Add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don't crowd the pan.Pro tip - Crowding the pan will lower the heat and steam rather than sear the chicken giving a crisp coating.

Step 5

Cook on one side for a minute until lightly golden. Then, turn over and cook the other side. Remove the chicken and keep warm.Pro tip - Don't make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.

Step 6

To the same skillet, reduce the heat and add the remaining oil. Saute the ginger, garlic, and chilly flakes.

Step 7

Add the sauce - cook for 30 seconds. Then, add the chicken pieces and coat the chicken with the sauce. If necessary, add a few tablespoons of water to loosen things up.Pro tip - Keep the heat to medium-low otherwise all the sauce will evaporate.

Step 8

Taste and adjust seasoning. Sprinkle with chopped fresh cilantro. Garnish with more chilly flakes (or sesame seeds).