Slice the chicken breast into ¼-inch strips and place in a ziplock bag with 2 tablespoons cornstarch and the whites from 2 large eggs. Refrigerate for about an hour to tenderize.

Combine panko breadcrumbs with unsweetened coconut flakes in a casserole dish. Dredge each marinated chicken strip thoroughly in the mixture.

Fold each coated strip into a U-shape, place on a cooling rack, and put in the freezer while preparing the sauce.

Whisk together 1 teaspoon cornstarch, sugar, honey, chicken broth, dry sherry, rice vinegar, hoisin sauce, plum sauce, and dark soy sauce. Refrigerate the sauce mixture.

Chop the dried red chilies into ¼-inch pieces and combine with sesame oil. Slice ginger into thin strips, smash and mince the garlic clove, and chop the green onion into ½-inch pieces.

Heat oil to 350°F and deep-fry the frozen chicken for 5 minutes until golden and crispy.

In a wok over medium heat, sauté the chilies in sesame oil until sizzling. Add the garlic, ginger, and green onions, cooking until the onions begin to wilt.

Pour in the prepared sauce, stirring until it bubbles. Add 1 tablespoon water and remove from heat.

Add the fried chicken to the wok, tossing to coat each piece thoroughly in the sauce.

Serve over steamed rice or with steamed broccoli for a complete meal.