Method

Marinate and fry chicken: Mix chicken with egg, cornflour, soy sauce, ginger-garlic paste, salt, and pepper. Marinate 15 minutes. Deep-fry in hot oil (175°C) in batches for 4–5 minutes until golden and cooked through. The outside should be distinctly crispy. Drain.
About 15 min
Tip: Chicken thighs stay juicier than breast meat when deep-fried. The higher fat content prevents drying out.
Build the sauce: Heat 2 tbsp fresh oil in a wok on highest heat. Add dried red chillies and garlic — 30 seconds. Add onion and capsicum — stir-fry 2 minutes, retaining crunch. Add soy sauce, chilli sauce, and vinegar. Cook 1 minute until sauce is thick and glossy.
About 5 min
Tip: Adding the dried red chillies first gives the oil a deep, complex heat that is different from fresh chilli sauce alone.
Toss fried chicken in the sauce over high heat for 2 minutes until completely coated and the sauce is almost dry. Garnish generously with spring onion greens. Serve immediately as a starter with toothpicks, or with fried rice or hakka noodles.
About 3 min
Tip: The sauce should caramelise slightly onto the chicken — that's when you know the heat is right.

Nutrition per serving (estimate)

Contains: gluten, soy, eggs