• Preheat frying oil in a large pot or wok on high heat. (note 3)

Season chicken and prepare coating

• In a large bowl, combine chicken with seasoning. Mix well and set aside.
• In a separate large bowl, add 1 cup of cornflour (cornstarch). Working 5 - 6 pieces at a time, dip chicken in cornflour and coat each piece well. Once coated, place the chicken on a separate plate/bowl. Discard excess cornflour.
• To make the batter, combine the remaining ¼ cup of cornflour, plain flour, baking powder, salt and pepper in a large mixing bowl. Using a whisk, mix the dry ingredients for about 5 seconds. Add in ice cold soda water and whisk for 20 seconds or until a thin batter is formed. Don't worry if it is a tiny bit lumpy. The batter should be bubbly/foamy - that's exactly what we want! (note 4)

Deep fry

• Using a pair of tongs, pick up 1 piece of cornflour-coated chicken and dip it into the thin batter then immediately (gently!) add it into hot frying oil. Repeat until about ½ of the chicken has been added to the oil.
• Deep fry for about 2 to 3 minutes on high heat or until golden and crispy. (note 5) Transfer crispy chicken onto a paper towel-lined plate. Repeat for the remaining half of the chicken.

Coat with honey chilli sauce

• In a large non-stick wok or frying pan, add all honey chilli sauce ingredients. Mix well with a spatula. Turn the heat on to medium until the sauce starts to bubble then reduce the heat to low. Allow the sauce to reduce to a thick consistency. About 3 to 4 minutes. Turn the heat off.
• Add all of the fried crispy chicken bites into the wok/pan. Toss well until each piece is well coated. Transfer onto a serving plate.
• Serve whilst it's still hot and crispy. Optional: sprinkle with sesame seeds for presentation.