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Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients with 50ml water in a small bowl.
Put the chicken in a mixing bowl and massage the marinade ingredients into it. Tip in the cornflour and massage in until each piece of meat separates and has a dry white coating.
Build your Wok Clock*: start at 12 o’clock with your coated chicken, followed by the ginger, garlic, spring onions, the soaked chillies and lastly the sauce.
Deep-fry the coated chicken in vegetable oil at 180°C for 4-5 minutes until golden brown. Transfer the chicken to a plate lined with kitchen paper.
If using your wok for deep-frying, carefully pour out the oil into a heatproof bowl to cool, then give your wok a quick wipe with kitchen paper. Put the wok back on the hob and bring 1 tbsp veg oil to a high heat. Add the ginger, garlic and spring onions and stir-fry for 30 seconds.
Next add the soaked chillies, followed by the sauce. Boil for 3-4 minutes until syrupy, then add the deep-fried meat, tossing the wok a few times to fully coat the chicken. Sprinkle with sliced red chilli and spring onions and serve immediately with steamed rice and flash-fried green veg.