In a bowl, combine the marinade ingredients until a paste is formed. Marinade the chicken with the sauce for at least an hour or overnight in the fridge.
Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, until the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
Heat oil in a wok or pot to about 180 degrees Celsius. Deep fry in batches for about 5 minutes, or until the chicken is golden brown, turning once half way.
During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well. Drain excess oil on paper towels before serving.