Preheat oven at 375°F.

In a shallow dish, combine flour, black pepper, cayenne pepper, ground ginger and salt. Dip the chicken pieces in the egg wash then dredge them in the flour mixture.

Place on lightly oiled non-stick baking sheet. Bake for 25-30 minutes, flipping the pieces half way through the cooking time. (I used 3 lbs chicken pieces and they did not fit in 1 baking sheet so I baked them in two batches)

In a small bowl, mix together soy sauce, rice wine vinegar, ¼ cup water, sesame oil, hot chilli sauce, salt, cornstarch, minced garlic and grated ginger. Set aside.

In a medium saucepan boil together the 1 cup of sugar and 1/4 cup of water.

Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot!) Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.

Toss the sauce with the cooked chicken pieces and serve over plain steamed rice or Chinese noodles.