In a mixing bowl add all-purpose flour, corn flour, salt, baking powder and water.

Mix well until lump free. Add eggs and beat well.

Cut the chicken into 1-inch cubes.

Add the chicken to the batter and mix.

Heat oil in a wok on a medium flame.

Add the chicken pieces one by one into the oil until the wok is full.

Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes on medium flame).

Repeat for the remaining chicken pieces.

In a separate wok, add 2 tbsp oil, finely chopped garlic and spring onions.

Sauté until the garlic is fragrant (about 30-40 seconds).

Add the chicken pieces and sweet chili sauce.

Mix to coat well.

Turn the flame off and garnish with spring onions and garlic.

Serve with Chinese rice.

Enjoy!