They've already BEEN fried, at the factory; baking just heats them up again.

What might make sense instead is to take a fresh potato or two, peel and cut into chunks of comparable size to the chicken, apply breading to both, then stir-fry together with garlic and ginger. I think they'd take about the same amount of time to cook.

In terms of what it should taste like, tempura batter seems like the Right Thing, but I think that's for deep frying and wouldn't stay stuck to the ingredients if you tried to stir-fry it.