Dice the chicken thighs, then mince the garlic and fresh ginger.

Combine the chicken with 1 tsp light soy sauce, minced garlic, and minced ginger in a mixing bowl.

Whisk the egg in a second mixing bowl, then dip the seasoned chicken pieces into the egg.

Coat the egg-dipped chicken with all 23 g cornflour, then arrange it on parchment paper in the air-fryer basket.

Spray the coated chicken with low-calorie cooking spray, then air fry at 190°C for 7 to 8 minutes.

Turn the chicken over and spray again, then air fry for 7 to 8 more minutes until cooked through.

Dice the onion and both bell peppers, then spray the frying pan with low-calorie cooking spray.

Fry the onion and bell peppers over medium-high heat for 3 to 4 minutes, until softened.

Add the cooked skin-on fries and Chinese five-spice powder to the pan, then stir to coat.

Add the granulated sweetener and remaining 1 tsp light soy sauce, then toss the chips and vegetables until evenly seasoned.

Transfer the seasoned chips and vegetables onto two serving plates, then set the plates aside.

Add sweet chilli sauce, dark soy sauce, honey, lemon juice, and water to the frying pan.

Cook the glaze over high heat until bubbling and slightly thickened, about 1 to 2 minutes.

Add the cooked chicken to the bubbling glaze, then toss until every piece is sticky and coated.

Spoon the sticky chicken over the chips, then garnish with spring onion, optional prawn crackers, and optional sesame seeds.