Preheat the oven to 180°C.
Remove the skin from the chicken and slash the flesh with a knife.
Coat the chicken pieces in whisked egg whites.
Combine breadcrumbs, zest, and spices in a bowl and coat the chicken.
Heat vegetable oil to 170°C in a deep fryer or heavy pan.
Fry chicken pieces for 6-10 minutes until golden-brown and crisp.
Bake the chicken in the oven for 15 minutes until fully cooked.
Simmer vinegar, chilli, star anise, and sugar in a pan.
Add tomatoes and remaining ketchup ingredients and boil while stirring.
Simmer the ketchup for 30 minutes until reduced.
Blend the ketchup until smooth and strain through a sieve.
Thicken with cornflour mixture if needed by boiling briefly.
Blend yolks, vinegar, and mustard, then slowly emulsify with oils.
Whisk in water and lemon juice and season to taste.
Mix the shredded vegetables and parsley with the mayonnaise.
Serve chicken with coleslaw and spicy ketchup on the side.