Preheat oven to 230°C. Line a large baking sheet with foil or parchment paper. Trim the outer leaves of the

Heat the oil in a wok or large frying pan until very hot. Whilst the oil is heating, place the eggs in one shallow bowl, the cornflour in another shallow bowl and combine the flour, salt, pepper, garlic salt and paprika in another shallow bowl. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned.