Start by preparing the chicken marinade. Add the chicken pieces to a bowl along with egg white, cornflour, salt, and black pepper. Mix everything well until each piece is evenly coated. Allow the chicken to rest for at least 15–20 minutes so the coating sticks properly and helps create a tender texture after frying.

Heat oil in a wok or frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces and fry until they turn golden, crispy on the outside, and fully cooked inside. Remove the chicken and place it on a wire rack or kitchen paper to drain any excess oil.

Next, prepare the stir-fry base by heating oil in a clean wok over high heat. Add the chopped garlic, spring onion whites, and coriander stems. Stir-fry for about 1–2 minutes until the garlic becomes fragrant and the aromatics soften. Be careful not to brown the garlic, as it can make the dish bitter.

Add the slit green chilies and dried red chilies, then stir-fry briefly until they release their aroma and add a spicy kick to the dish.

Prepare the sauce by adding dark soy sauce, light soy sauce, vinegar, and hot sauce to the wok. Stir everything together so the flavours combine with the fried aromatics.

Add the cornflour slurry and cook for a few seconds until the sauce becomes slightly thickened and glossy. The sauce should lightly coat the chicken without becoming too heavy.

Add the crispy fried chicken back into the wok and toss continuously until every piece is evenly coated with the spicy sauce.

Finally, add brown sugar if using to balance the salty and spicy flavours. Cook for another minute, then turn off the heat. Drizzle sesame oil over the chicken and mix gently for a rich finishing flavour.

Garnish the Chicken Chili Dry with freshly chopped coriander leaves and spring onion greens. Serve immediately while hot with steamed rice, fried rice, or noodles.