Using a food processor, place the chilli, ginger and garlic into the processing bowl and pulse 6 times or until it forms a consistent paste.
Preheat a deep frypan over a medium heat and add the chilli mix, sugar, vinegar and oil. Saute until golden brown and softened, approximately 8 minutes.
Add the chicken to the pan and sear each side for 2 minutes. Pour over the stock, soy sauce and salt and stir well to combine. Allow to simmer over a low heat for 30 minutes.
Remove the chicken from the pan and stir together the corn flour and water in a small bowl. Pour the corn flour into the sauce and stir until thickened. Add the chicken back to the pan and drizzle over the lime juice.