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To make the sweet and sour sauce, combine all sauce ingredients in a pan and bring to a boil, stirring until incorporated
Pop the chicken into a bowl with the seasoning and cornflour, then mix well
Make the batter by whisking together the flour, bicarbonate of soda, salt, water and milk until thick
Dip the chicken pieces into the batter
Heat oil to 170°C and fry the battered chicken balls for 5-6 minutes until internal temperature reaches at least 75°C
Drain the chicken balls onto kitchen paper
Serve the crispy chicken balls with fried rice and the sweet and sour sauce