Once you're happy with the consistency, add the chicken and toss through the sauce and make sure the chicken is well coated. Turn up the heat and bring it to a rapid simmer, and let the sauce thicken. Then add the garlic, ginger, and chili flakes, and stir-fry for around 30 seconds. Drain pieces on paper towels and set aside.
Do not overcrowd the wok cook in 2 batches if needed. Cook the chicken pieces for 2 to 3 minutes, until they're golden brown and crispy. Heat oil to 350 F (or when a piece of chicken sizzles in the oil). Preheat a wok or deep non-stick skillet with the oil.Toss the chicken into it, making sure each piece is well coated. WHISK water and cornstarch in bowl until well blended.
