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In a medium bowl, mix together all of the sauce ingredients until fully combined. Set aside.
In a medium bowl or pan, mix together 1½ cups of flour with the cold water and egg. Stir until a batter forms (it should have same consistency as pancake batter).
In another bowl, pan, or platter, mix together 1 cup of flour, ¼ cup cornstarch, salt, and pepper.
Heat about 2 inches of vegetable oil in your wok to 350°F.
Working in batches, coat the chicken pieces in the wet batter and then dredge in flour. Set aside. Finish the remaining chicken.
Working in batches, fry the battered chicken in the oil until golden brown and very crispy. Carefully remove from the oil with a spider or metal tongs and let drain on a plate lined with paper towels.
Carefully discard all of the oil from the wok and clean out with a paper towel. See NOTES.
Heat 2 tbsp of vegetable oil over high heat in your wok.
Add the ginger and garlic and stir-fry for about 30 seconds. Stir constantly.
Carefully pour in the reserved sauce and stir frequently. Bring to a boil and let simmer for about 2 to 3 minutes, or until slightly thickened.
Add all of the fried chicken pieces and stir to fully coat. Serve at once over rice.