Step 1

Combine the soy sauce, vinegar, sugar, chilli and ginger in a screw-top jar. Seal and shake well to combine. Place in the fridge for 2 hours to develop the flavours.

Step 2

Combine flour and pepper in a large bowl. Season with salt. Add the chicken and toss to combine. Shake off excess.

Step 3

Add oil to a wok to reach a depth of 10cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden brown in 15 seconds). Cook chicken in 3 batches, turning, for 10-12 minutes or until golden and cooked through. Transfer to a plate lined with paper towel.

Step 4

Place the chicken on a platter. Sprinkle with sea salt and top with coriander. Shake the dressing and drizzle over the chicken.