For the dipping sauce, mix together the first six ingredients and stir until the sugar has fully dissolved.
Cut the chicken breasts into small chunks, then tumble with a little salt and pepper and 1 tbsp of the dipping sauce, cover, and leave to bathe for about 30 minutes.
Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, or until cooked through, draining each lot on kitchen roll.
Serve around the bowl of dipping sauce, lavished with coriander.