Cut the breasts into smaller and uniform pieces, so they are about the size of tenderloins.

Now they need to be breaded: First, coat all the pieces in corn starch, so they are covered on both sides.

Then whisk the eggs and dip the pieces in it, so they are covered on both sides.

Finally, place them in a bowl with panko (breadcrumbs), making sure they are well coated.

Season with salt.

Heat the oil in a pot, pan, or deep fryer.

The temperature should be approximately 165-175 degrees Celsius (329-347 degrees Fahrenheit).

Add a few pieces to the hot oil at a time. Not too many, as this will cause the temperature to drop too much.

The meat is ready when it has a nice golden color.

Place it on a clean tea towel/paper towel.

Add oil to the pan.

Roughly chop the garlic, ginger, and chili.

Add them to the pan on medium-high heat.

Cook for a couple of minutes; they don't need to get color, just soften a bit.

Add brown sugar and soy sauce and stir well.

Add 1 cinnamon stick.

If you have a small amount of meat you want to use your sticky sauce for, you don't need to make a larger amount. We have a lot of meat here, so we add water to get a bit more sauce.

Turn down the heat so it simmers gently.

Add star anise, cloves, and lime juice. Let it simmer for a couple of minutes.

Mix water and corn starch in a small bowl.

Make sure the sticky sauce is boiling (turn up the heat if necessary) and add a bit of the thickening mixture. Add more until it has thickened well.

Let it simmer for a couple more minutes.

Taste the sauce and adjust with more lime juice, chili, or ginger if needed.

It's up to you whether to remove the whole spices or not - just don't eat them.

Add the chicken pieces to the sauce and toss well, so the sauce clings to them.

Remove from the pan and place on a plate.

Finely chop the spring onions and sprinkle on top.

Enjoy your meal.