Wash and pat dry the chicken and cut into strips. Blend the egg. Season the chicken with salt and pepper and coat with flour, egg and breadcrumbs. Heat up the wok oil in a frying pan and sear the chicken strips.
heat up the wok starter and coconut milk in another frying pan. Season with cumin, curcuma, tomato paste, salt and pepper. Mix the cornstarch or potato starch with water, then add the coconut milk and bring to a boil. Season according to taste with spicy chilisauce.