Cut the chicken into bitesize chunks and season with a pinch of salt and pepper. Add 1 tbsp of self-raising flour, coat the chicken all over and set aside.
To make the batter, in a large bowl add the self-raising flour and salt together. Add 100g of water to the flour and mix together so there are no lumps. Add the sesame seed oil and stir.
Heat the deep fat fryer to 170º, once the oil is hot enough dip the chicken pieces into the batter and then pop into the fryer and keep repeating. Do not pack the fryer too much as they need to move around so you may need to do this in batches.
Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave for an extra 1-2 minutes. Top tip: If after a minute or two it might be worth checking that your chicken balls have not stuck to the bottom of the frying basket, if so, you will need to unstick them gently. They are generally cooked once they start floating.
Once all the chicken balls are cooked, serve alongside some sweet and sour sauce.