Combine the yuk sung sauce ingredients in a small bowl and whisk until the sugar and corn starch are dissolved. Season the chicken mince with 2 tbsp of sauce mixture, grated garlic and ginger paste. Mix it well and set it aside.
Fry the rice sticks in the hot oil for a few seconds until the noodles are puffed and crispy. Remove from oil, place it over a paper towel, and set it aside.
Heat the large wok/pan over medium-high heat. Add 2 tbsp of oil and add the minced meat. Flatten the meat at the bottom of the wok and let it sear for 1-2 minutes then flip and continue stir fry for another 1-2 minutes or until the chicken is cooked through. Then remove from wok and set it aside.
In the same pan, drizzle more oil, add the onions and saute for a few seconds. Next, add the carrots and water chestnuts and follow with the mushrooms.
Now, place the cooked chicken back in the wok, and pour the sauce mixture in. Toss everything well for 1-2 minutes until the sauce becomes thick and glossy. Finish with spring onions.