Cut chicken fillets into small cubes. Marinate with beaten egg, salt, pepper and 1tbsp cornflour. Coat each chicken cube in the rest of the dry cornflour.
Heat the oil in a wok for deep fat frying. Fry each piece of coated chicken till golden brown and crispy. Set aside.
Heat 1tbsp of oil mixed with 1tsp of sesame oil in a clean wok. Sweat the garlic and spring onions without browning. Add in the fruit and vegetables. Stir fry for 1 minute.
Mix the sauce with sugar, chopped chilli, tomato puree, soy sauce and the chicken stock. Pour the sauce into the wok with all the fruit and vegetables, and bring to the boil. Simmer for 1 minute and then stir in the white vinegar. Thicken the sauce with 2tsp of cornflour blend with 2tbsp of water.
Finally stir in the crispy chicken pieces and allow to heat through. Sprinkle with toasted sesame seeds.
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