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Start by mixing together all of the sauce ingredients in a bowl. Then put to one side.
Place the chicken in a separate bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
Heat the oil in a wok or large frying pan until very hot.
Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
Once golden brown, add the plum slices, peppers, and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
Pour over the sauce you mixed earlier. Stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
Turn off the heat and divide between four bowls. Serve with rice and top with spring onions and chilli flakes.