- STEP 1
Heat the oil in a wok or large frying pan until very hot.
- STEP 2
Whilst the oil is heating, place the egg in one shallow bowl and the cornflour/cornstarch in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- STEP 3
Dredge the chicken in the cornflour, then dip in the egg ,making sure all the chicken is coated in the egg, and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned.
- STEP 4
Remove the chicken from the pan and place in a bowl lined with kitchen towels.
- STEP 5
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third , 2-3 minutes. Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- STEP 6
Turn off the heat.Serve with boiled rice and top with sesame seeds and spring onions.