Method

First make the coating for the chicken, add the cornflour, salt, baking powder & black pepper to a bowl, stir together to combine, coat each piece of chicken, then set aside on a rack for a hour or so at room temp.

Make the barbecue dipping sauce by placing all ingredients into a pan, bring to a simmer & cook for 4 mins, remover from the heat cover & set aside.

Pour oil into a deep sauce pan to a depth of at least 5 cm, heat oil to 180'c, use a thermometer or cube of bread browning in 30 sec..

While oil is heating mix all dry ingredients of the batter, use a whisk ,mix chilli paste with a little water to loosen, then add all wet ingredients & whisk all together.

When oil is hot enough dip chicken pieces into the batter, allow excess to drip off, then lower carefully into the oil, fry larger pieces for 18 mins & smaller ones for 15 mins, do this in 2 piece batches, keep cooked chicken in a warm oven set low on a rack until you have cooked the last 2 pieces, leave in the oven for a few mins before serving.

Either drizzle over barbecue sauce or use it as a dipping sauce.