Cut chicken into small, bite size chunks and in a large bowl mix in the chicken, corn starch, crushed red chili, eggs, salt, and minced garlic. Thoroughly mix until chicken is coated in batter
Let the chicken marinate in the refrigerator for 30 minutes
For the sauce, in a large saucepan over medium-low heat, sauté the minced garlic and ginger in oil until lightly golden and translucent. Then mix in ketchup, vinegar, tomato paste + water, crushed red chili, sugar, and honey.
After mixing thoroughly let the sauce simmer on medium heat until it is fully combined. Set sauce aside until chicken is fried.
Fry chicken for 3-4 minutes on both sides in a deep pan with heat on medium to medium-high. Fry until chicken is golden brown on all sides.
Drain chicken on cooling rack to remove excess frying oil
(Optional) You can give your fried chicken a second fry (in batches) in an air fryer to make it extra crisp. Fry on 350°F for 5-7 minutes until extra crispy and slightly darker in color.
To serve, reheat the sauce. You can dip fried chicken in sauce, coat the chicken completely in sauce, or just drizzle chicken with sauce. Chicken and sauce goes great on a bed of fresh rice. Garnish with some chopped cilantro and roasted sesame seeds!
Enjoy!
