In a bowl, combine the breadcrumb ingredients and then coat the chicken

Deep-fry once at 160 °C until lightly golden, then fry a second time at 180 °C until nicely browned

In a saucepan over high heat, bring the sauce ingredients to a boil (except the cornstarch/water), then simmer over medium heat for 10 minutes

Add the water/cornstarch mixture and stir until thickened

Toss the chicken in the sauce