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Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and corn flour. Mix the chicken well until a paste forms around it. Set aside.
To make the sauce, combine all the ingredients in a medium-sized bowl. Set aside.
Heat the oil (see note 1 for options) on medium-high heat in a large, deep frying pan. Cook the chicken for 5-6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.
Drain the oil from the frying pan and wipe the pan clean.
Heat the pan over medium-low heat and add the sauce. Stir for 2-3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and stir through the chicken so that it is evenly coated in the sauce.
Serve the chicken immediately, heaped on steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.
Optional: Add 1-2 tablespoons of boiling water (from the kettle) to the base of the pan (once the chicken has been removed). Use your spoon to stir the water into the remaining sauce and use this extra sauce to pour over the completed dish.