Chili chicken with jasmine rice

Ingredients for Chili Chicken:
* 1 skinless boneless chicken breast , cut into bite-sized pieces
* 1/4 cup cornstarch
* 1 teaspoon garlic powder
* 1 teaspoon ginger powder
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1 egg, beaten
* Oil, for deep frying

Ingredients for the Sauce:
* 2 tablespoons vegetable oil
* 1 tablespoons finely chopped garlic
* 1 medium-sized onion, finely chopped
* 2-3 green chilies, thinly sliced (adjust according to your spice preference
* 2 tablespoons soysauce
* 1 tablespoon tomato ketchup
* 1 tablespoon chili sauce (adjust to your spice preference)
* 1 tablespoon vinegar
* 1 tablespoon brown sugar or sugar
* 1/2 cup chicken broth or water
* Salt to taste
* 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:
* Heat oil in a deep pan or wok over medium-high heat for deep frying. Once the oil is hot, carefully add the battered chicken pieces in batches and fry them until they turn golden brown and crispy.
* In a skillet , heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped garlic and sauté for about a minute until fragrant.
* Add the finely chopped onions and sliced green chilies. Stir-fry until the onions become translucent.
* Lower the heat, and, add soy sauce, tomato ketchup, chili sauce, vinegar, and brown sugar or sugar. Mix everything together.
* Pour in the chicken broth or water and bring the sauce to a simmer. Adjust the salt according to your taste.
* In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Slowly pour this slurry into the simmering sauce while stirring continuously. This will thicken the sauce and give it a glossy texture.
* Adjust the thickness by adding water. If needed.
* Add the fried chili chicken to the sauce and toss until all the chicken pieces are coated evenly.
* Garnish with some spring onion greens and serve hot with steamed jasmine rice.

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