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Marinate the chicken in a splash of Cali Cali Sriracha, 1 tsp Sesame oil, a glug of light soy sauce, and 1 egg.
Coat the marinated chicken in cornflour and air fry for 15 minutes, shaking every 5 minutes to ensure it's coated with oil.
Make the sauce by mixing together ¼ cup honey, ¼ cup Sriracha, ¼ cup ketchup, 1 tbsp apple cider vinegar, a glug of light soy sauce, and a glug of sesame oil.
In the last 3 minutes of the chicken cooking, fry the vegetables (onion, garlic, carrots, and peppers) in sesame oil.
Add the sauce to the vegetables and let it thicken for a minute.
When the chicken is crispy, add it to the pan with the sauce and mix everything together.
Serve the sweet and spicy crispy chicken with rice or noodles.