Sticky Ginger Garlic Chicken

1. Add 2 tbsps. garlic and ginger paste, 1 tblsp brown sugar, 1 tblsp Shaoxing rice wine, 1/2 tsp five-spice powder, 1 tsp salt, 1/2 tsp pepper, 1/4 cup dark soya sauce, and 4 tbsp. water to a bowl. Stir until the brown sugar is mostly dissolved.
2. Add 6 to 8 chicken pieces and turn them well so every piece is coated.
3. Cover and refrigerate for at least 3 hours. If you can leave it overnight, even better.
4. Take the chicken out of the refrigerator about 15 to 20 minutes before cooking.
5. Shake off the excess marinade and arrange the chicken in a single layer in the air fryer basket. 
6. Air fry. Cook the chicken at 250⁰F (120⁰C) for about 20 minutes, turning halfway through.
7. Cooking time depends on the size and type of chicken pieces, so check the thickest piece with a meat thermometer. 
8. Once cooked, increase the air fryer temperature to 400⁰F (200⁰C) and cook for another 2 to 4 minutes for a darker, stickier finish. Keep an eye on it because the brown sugar can burn quickly.
9. Let the chicken rest for about 5 minutes before serving.

Shallow Frying Method

1. Heat enough neutral oil to lightly coat the bottom of a large frying pan.
2. Add the marinated chicken pieces, working in batches if needed, and cook over medium heat until browned and cooked through.
3. For larger bone-in pieces, lower the heat once they’re browned so the chicken can cook through without the marinade burning.

Chicken Sweetcorn Soup

1. Add 2 chicken breasts, bone-in, and 4 cups water to a large pot.
2. Bring to a boil, then add 1 tbsp. chicken stock powder.
3. Reduce the heat to maintain a gentle simmer and cook for about 20 to 25 minutes, or until the chicken is completely cooked through.
4. Remove the chicken and let it cool enough to handle.
5. Remove the bones and shred the meat with two forks. Return the shredded chicken to the pot.
6. Stir in 1 can cream-style sweetcorn and bring the soup back to a gentle simmer.
7. Add 1 tbsp. cornstarch to a small bowl. Whisk in a few spoonfuls of hot soup until smooth, then stir the mixture back into the pot.
8. Beat the 2 egg yolks lightly. Slowly whisk a few spoonfuls of hot soup into the yolks, then gradually stir the warmed yolks back into the pot.
9. Add 1 tsp soya sauce, 1 tsp sesame oil, salt and pepper to taste, and half of the 2 sliced spring onions.
10. Simmer gently for 5 to 10 minutes until slightly thickened.
11. Lightly beat the 2 egg whites. Slowly drizzle them into the gently simmering soup while stirring.
12. You can also drizzle them over the back of a fork or through a large slotted spoon. Let them cook for 1 to 2 minutes.
13. Taste and adjust the seasoning.
14. Sprinkle over the remaining sliced spring onions and serve hot