Put the flour in a bowl, add 1 tsp garlic powder, 1/2 tsp salt and 1 tsp paprika. Mix it up and set aside.
To a bowl, add soy sauce, rice wine vinegar, sriracha or another chili sauce and ketchup. Stir and set aside.
Put the chicken in a bowl, add 1/2 tsp garlic powder, 1/2 tsp salt and 1/2 tsp ground black pepper. Mix it well.
To fry the chicken pieces, heat up vegetable oil in a pan. Put 1/4 cup cornstarch in a bowl, beat up the eggs in another bowl and put the bowl with flour next to it. Dip the chicken pieces in cornstarch, then egg. Let the excess drip off and coat with flour. Set the coated pieces aside on a plate. When the oil is hot, drop the chicken in gently and fry for about 5 minutes until golden brown. Drain and set aside. Fry the second batch and then the third. It’ll take you about 15 minutes to fry all the chicken.
While you’re frying the third batch, heat up a pan and add a few tablespoons vegetable oil. Sauté the onion, garlic and ginger until soft. Add the celery and stir, add chicken stock and the sauce. Bring to a boil. To make the sauce a little thicker, add slurry of 1/2 tsp cornstarch mixed with a tbsp cold water. Bring to just a boil and turn off heat. Taste and add more chili sauce if you like. Put the chicken in and mix. Finally, add the scallions and cilantro. Serve immediately.
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