Mix the chicken with the baking soda, black pepper and chinese wine. Leave to sit. (The baking soda will tenderise the chicken).

Combine the sugar, sambal, soy sauce, wine vinegar, chinese wine, chicken stock and corn starch and whip together. Set aside.

Add egg, cornstarch and chinese wine to chicken and mix thoroughly until everything is covered in batter.

Heat about an inch of peanut oil in a frying pan until hot (200-300degrees). Add chicken and fry until golden brown.

Remove chicken and drain on paper towel.

Reheat oil and refry chicken for 2 minutes until very crispy. Drain.

In a wok add chilli oil, dried chilli and garlic and heat.

Add prepared sauce to pan and boil until a syrupy consistency.

Add chicken pieces to pan and cover with sauce.

Serve immediately with steamed white rice.