Add the sauce ingredients; sesame oil, garlic, vinegar, honey, sweet chili sauce, ketchup, sugar and soy sauce to a medium warm saucepan, stir until reduced by about a third. Put aside.
Mix ginger, garlic powder, onion powder, coriander, oil, salt and pepper together until smooth for a marinade.
Put the finely sliced chicken in the marinade and let sit for an hour-ish.
Toss the chicken in plenty of cornstarch until well covered.
Deep fry at 180 degrees centigrades for 3-4 minutes, alternatively fry in a frying pan or wok in plenty of oil on high heat, turning two or three times until well browned.
Combine the warm sauce and the chicken in a large bowl. Stir or toss thoroughly for the sauce to coat.
Serve with boiled rice and top with sesame seeds and spring onions.
Recipe Notes
The chicken could be replaced with lean pork or shrimp. Serve with Korean cucumber salad