Chop the chicken into small bite sized pieces.
Combine with the marinade ingredients and set aside for 15-30 minutes
Mix the batter ingredients. Adjust water so it's not too thick or thin.
Drain the chicken and add to the batter mix.
Deep fry in batches until golden. We are going to double fry so don't go too far. Double frying is essential for that crispy crunchy texture we all love. Once each batch is done set aside on a plate with several paper towels. We will come back to these soon.
Once the first fry batches are done combine the coating sauce ingredients in a non-stick frypan and bring to a slow simmer to thicken slightly
While the sauce is simmering and thickening do the second fry of the chicken till golden brown and crunchy. Try a piece to be sure the chicken is cooked through.
Once cooked drain from frying oil then transfer to frypan with sauce and stir through to evenly coat the chicken.
Garnish with some sesame seeds and finely cut spring onion.