Cut the chicken thigh fillets into bite sized pieces. You can use chicken breast if you prefer, but I find the thighs taste better.
Put the chopped chicken pieces into a large mixing bowl, add the cornflour and coat it all over.
In a separate bowl, add the plain flour, the salt, pepper, garlic salt, ground ginger, chinese five spice and paprika. Mix it well until it is well combined.
In a third bowl, add the eggs and lightly beat them.
Place the chicken pieces into the egg and coat completely, then dust each piece in the seasoned flour.
Heat the groundnut oil in a wok or a large frying pan, add the chicken and cook over a medium-high heat until it is golden brown and crispy. You may need to cook the chicken in two batches to avoid over crowding in the pan.
Once it is golden brown and crispy, remove the chicken from the pan and place onto kitchen paper to soak up any excess oil.
In a clean pan, add all of the sauce ingredients and cook over a high heat for 2-3 minutes, until it is bubbling and sticky.
