Combine chicken and ginger in a bowl. Season, then chill for 1 hour.

For the glaze, heat oil in a large fry pan over medium heat. Cook garlic, stirring for 30 seconds or until fragrant. Add soy, Sriracha, vinegar and sugar, and cook for further 3 minutes or until reduced slightly. Remove from heat. Cool slightly.

Place mayonnaise in a bowl. Add 2 tsp Sriracha glaze and stir to combine.

Heat the oil in a large saucepan over medium heat until it reaches 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Place four in a bowl. Add chicken and toss to coat. In batches, deep-fry chicken for 6 minutes or until golden. Drain on paper towel. Repeat with remaining chicken. Rest chicken for 5 minutes. Return oil to 180°C and add all the chicken pieces. Cook for a further 8 minutes or until cooked through.

Dip chicken in glaze and sprinkle with sesame seeds and spring onion. Serve with mayonnaise and lemon wedges.