Step 1: Preparing the Chicken

1. Slice the chicken breast into thin strips. The thinner the strips, the crispier they will become when fried.
2. Place the chicken strips into a large mixing bowl and add the marinade ingredients: dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper. Mix well to ensure each piece of chicken is coated evenly. Let it rest for at least 10 minutes to absorb the flavors.

Step 2: Making the Stir-Fry Sauce

1. While the chicken is marinating, prepare the sauce. In a small bowl, combine honey, lemon juice, dark soy sauce, and sriracha. Mix well and set aside for later use.

Step 3: Coating the Chicken

1. After marinating, add an egg white to the chicken and mix well. This helps the coating stick to the chicken.
2. Gradually add cornflour to the bowl, mixing continuously until every piece of chicken is coated evenly. The chicken should have a dry, powdery coating before frying.

Step 4: Frying the Chicken

1. Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). If you don’t have a thermometer, drop a small amount of cornflour into the oil—if it sizzles immediately, the oil is ready.
2. Fry the chicken in batches for 1 to 2 minutes until light golden brown. Remove and place on a wire rack or paper towel to drain excess oil.
3. For extra crispiness, fry the chicken a second time for 2 to 3 minutes until deep golden brown. This double-frying technique ensures a crunchier texture.

Step 5: Making the Sauce and Combining

1. In a clean pan, heat one tablespoon of oil. Add a small amount of garlic and ginger paste and fry for 5 to 10 seconds until fragrant.
2. Pour in the stir-fry sauce mixture and stir continuously for about 30 seconds, or until the sauce thickens slightly.
3. Add the crispy chicken to the pan and toss it in the sauce until evenly coated.
4. Sprinkle with chopped spring onions and serve immediately.