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Cut chillies in thirds and remove seeds. Soak in hot water for 1 minute, drain and set aside.
Mince garlic and ginger, set aside.
Mix sauce ingredients, set aside.
Cut chicken into bite-sized pieces, add to large bowl.
Add batter ingredients and mix well until chicken absorbs mix. Coat with 1-2 tbs oil.
Add baking paper to base of airfryer add chicken, spread out evenly. Cook for 10 minutes at 180 degrees, stirring every few minutes to prevent chicken sticking together. Once chicken is no longer sticking together, remove baking paper, increase temperature to 200 degrees and cook for 10 minutes, or until golden brown stirring after 5 minutes.
Heat wok to medium (50%) and add small amount of oil. Add chicken and chillies, stir fry for 1 minute. Add sauce and toss to coat. Remove to serving dish and sprinkle with sesame seeds.