Szechuan Popcorn Chicken

8-10 chicken tenders, cut in bite-sized pieces
¼ cup cornflour
2 eggs, beaten
1½ cups all-purpose flour
1 tsp SIDS SALT & PEPPER
1 tbsp sesame oil
5 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp dried chilli flakes, or fresh chillies
1 tbsp dried onion flakes
1 bunch spring onions, chopped in 2 cm pieces
2 tbsp chilli sauce
2 tbsp soy sauce
2 tbsp tomato paste
2 tbsp brown sugar
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp sesame seeds
½ cup water
rice bran oil for frying

Beat the eggs in a large bowl and set aside. In another bowl, whisk together the flour and SIDS SALT & PEPPER then set aside. Toss the chicken pieces with the cornflour and set aside.
In a deep skillet or pot, add enough oil to deep fry the chicken pieces. Bring the oil to proper frying temperature, between 175-190˚C.
Meantime, shake off the excess cornflour and add the chicken pieces to the eggs then toss to coat.
Remove the chicken from the eggs and toss into the flour mixture. Toss well to coat each piece.
When the oil has reached the frying temperature, carefully fry the chicken pieces in batches. Once a golden brown crust has been achieved, drain onto a paper towel-lined baking sheet.
In the meantime, in a saucepan, add the sesame oil, garlic, ginger, chilli flakes and dried onion flakes. Sauté for 2 minutes.
Add the chilli sauce, tomato paste, brown sugar, SIDS LOW SUGAR RASPBERRY VINEGAR and water. Stir together and bring to a slow boil. Turn off the heat and allow to rest.
Once the chicken has been fried, transfer to a large bowl, add the spring onions and sesame seeds and toss with the sauce.
Transfer the entire chicken dish to a large lightly oiled skillet. Bake at 175˚C for 16 minutes.
Serve immediately.