Ingredients:
For the sauce:
· ¼ cup sriracha sauce
· 1tbsp cornstarch
· ¼ cup rice vinegar
· 2/3 cup honey
· 3tbsp soy sauce
· 2tbsp freshly squeezed lime juice

For the chicken:
· 680g boneless skinless chicken breasts cut into ¾-inch cubes
· 2 large egg whites
· ½ tsp salt, divided
· 1 cup cornstarch
· ½ tsp baking soda
· 3 cups vegetable oil or enough to fill the pan 1-inch deep

To finish:
· 1tsp vegetable oil
· 1tbsp garlic, finely minced
· 1tbsp fresh ginger, finely minced
· Sliced green onion
· Sesame seeds

Method:
Whisk egg whites in a bowl. Add chicken and quarter teaspoon salt. Stir until all chicken is coated. In a second bowl, whisk cornstarch, baking powder and quarter teaspoon salt to combine. Dredge the chicken pieces in the cornstarch until all surfaces are covered. Place on a baking/cooling rack and repeat until all chicken is coated. Mix the sauce ingredients: In a bowl, combine the cornstarch and vinegar. Stir until the cornstarch is dissolved. Add the sriracha sauce, honey, soy sauce and lime juice. Stir to combine and set aside.
Heat an inch of frying oil in a large pan over high heat until it reaches 190°C. A hotter oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil will be absorbed. Fry the chicken in batches, being careful to not crowd the pan, until golden on the outside and done inside. Place on a baking/cooling rack.
Heat a teaspoon of oil in a skillet or large pan over medium high heat. Sauté the garlic and ginger briefly, until softened and fragrant but not browned, for about 30 seconds. Add the combined sauce ingredients and cook until it bubbles. The sauce will thicken and become syrupy. Add the chicken and toss to coat. Garnish with sesame seeds, sliced green onions and serve.