Begin by adding your bite-size chicken pieces to a medium bowl, and adding in the 2 cloves of pressed garlic, the 2 teaspoons of soy sauce, the 1 teaspoon of grated ginger, the ¼ teaspoon of salt and the slightly-whisked egg white, and combine; allow the chicken to marinate for 20 minutes.

To a gallon-size ziplock bag, add the flour, cornstarch and baking powder and whisk it around to combine; set aside until you're ready to coat and fry your chicken.

To make the sauce to glaze your fried chicken pieces: to a small bowl add the ¼ cup sweet chili sauce, the remaining 2 tablespoons of soy sauce, the 1 teaspoon of sesame oil, and the remaining ¼ teaspoon of grated ginger, and whisk to combine; set aside until chicken is fried.

While the chicken marinates, prepare your slaw: add the yellow and red cabbage to a bowl, along with the carrot and cilantro, and toss to mix; to make the dressing, in a small bowl whisk together the sweet chili sauce, the soy sauce, the sesame oil, the rice vinegar and the red pepper flakes, and set aside until read to serve. Then, combine the dressing with the slaw.

Next, prepare your garlic-adobo sauce: in a small bowl, whisk together all of the sauce ingredients until combined, and set aside in the fridge to keep cold.

To fry your chicken: add your peanut oil to a deep pot or skillet (you want it to come up about an 1 ½” up the sides) and bring to 365°.

While your oil is heating, add your marinated chicken pieces to the ziplock bag with the flour/cornstarch/baking powder mixture, and shake it very well to coat the pieces thoroughly; remove the pieces and put them on a plate.

Working in batches, carefully add the chicken pieces to the hot oil and fry them for 2 ½ - 3 minutes, then remove and place on a wire rack to drain.

Add the fried chicken pieces to small bowl, drizzle over the sauce, and toss to coat until glossy.

To assemble the tacos, take two warm corn tortillas, and add about ¼ cup of the chicken, followed by a generous drizzle of the garlic-adobo sauce, followed by the dressed spicy slaw; sprinkle over cilantro and serve with lime, if desired!