To CookMarinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste.Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well.In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken.Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying. In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well. Garnish with spring onion and serve immediately.