Add enough oil to a saucepan to reach a depth of 8 cm. Heat to 180C over med high heat.Put chicken nibbles and cornflour and salt in a bag and toss to coat. Shake off excess.
Cook chicken in batches for 10-12 minutes or until golden and cooked through. Place on a tray lined with baking paper and cover with foil to keep warm.
Add water, brown sugar, soy sauce, ginger, honey and rice vinegar to a pan. Bring to a boil and then reduce heat to medium and cook for 5 minutes. Reduce to low and simmer for 4-5 minutes or until sauce thickens. Stir in sesame seeds and chilli flakes.
Serve with rice. Asian greens and shallots.