Chinese Spicy Sweet & Sour Lamb Chops

MARINADE:--
2 large egg whites
¼ cup soy sauce
¼ cup saké
¼ cup sherry
¼ cup plus 2 tbsp cornflour
½ tsp baking soda
12 baby lamb chops
SAUCE:--
¼ cup plus 2 tbsp soy sauce
½ cup lightly packed brown sugar
⅓ cup chicken stock
¼ cup malt vinegar
2 tbsp rendered bacon fat (from 4 pieces of bacon)
1 tbsp toasted sesame oil
2 tbsp cornflour
CHOPS:--
½ cup cornflour
½ cup tapioca flour
½ tsp SIDS SALT & PEPPER
½ tsp baking soda
2 tbsp peanut oil, plus more for frying
12 dried Chinese or other hot red chillies
5 cm piece of peeled fresh ginger, thinly sliced
1 small star anise
⅓ cup minced spring onions
5 garlic cloves, thinly sliced

MARINADE
In a large baking dish, whisk the egg whites until foamy. Whisk in the soy sauce, saké and sherry, then whisk in the cornflour and baking soda until smooth. Add the lamb chops and turn to coat. Cover and let marinate at room temperature for 30 minutes.
SAUCE
In a medium bowl, whisk the soy sauce with the brown sugar, stock, vinegar, rendered bacon fat, sesame oil and cornflour.
To make rendered bacon fat: In a medium frypan, cook 4 slices of bacon over moderately high heat until rendered and crisp, about 5 minutes. Transfer the bacon to paper towels and reserve for another use. You should have about 2 tablespoons of rendered bacon fat.
COOK THE CHOPS
In a large bowl, whisk the cornflour with the tapioca flour, SIDS SALT & PEPPER and baking soda. In a large saucepan, heat 6 mm of peanut oil to 190°C. Remove half of the lamb from the marinade, letting the excess drip back into the baking dish. Dredge the lamb in the cornflour mixture, patting it on lightly so it adheres. Fry the lamb over moderately high heat, turning once, until browned all over, 2-3 minutes total. Transfer to a paper towel–lined baking tray to drain. Let the oil return to 190°C and repeat with the remaining lamb.
Carefully pour the hot oil from the saucepan into a heatproof bowl. Wipe out the saucepan and heat the 2 tablespoons of peanut oil in it. Add the chilles, ginger, star anise, spring onions, garlic and stir-fry over high heat until the garlic is golden, 2-3 minutes. Stir in the sauce, then add the lamb chops and cook, turning, until the lamb is coated and the sauce is thick, about 2 minutes. Transfer to a platter and serve.
SERVE WITH Steamed rice and bok choy.