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Season the sliced chicken with soy sauce and garlic granules
Whisk 1 egg and dip the chicken into it, then coat with cornflour
Spray the coated chicken with oil and air fry at 190°C for 12 minutes until crispy and cooked through
In a pan, combine sriracha, soy sauce, honey, minced garlic, and white rice vinegar and cook on high until it starts to bubble
Coat the cooked chicken in the sauce
Fry the diced onion in sesame oil for a few minutes to soften
Add the frozen peas and cook for a further few minutes
Add the remaining 2 eggs and scramble
Mix the cooked rice with dark soy sauce
Serve the chicken and fried rice together, garnished with spring onions and sesame seeds