For the sauce:
In a small bowl, combine all ingredients well, making sure sugar is fully dissolved. Set aside.
For the funnel cake:
- In a medium bowl, whisk together flour, sugar, baking powder and salt. To the dry ingredients, add egg, milk and melted butter. Whisk until just combined and mixture isfree of any lumps. Fold in chopped chives.
- Open a large resealable freezer bag, and fold the edges over a large mug or liquid measuring cup. Pour the chive batter into the bag and seal the top. Prepare a baking sheet with a double layer of paper towel.
- Bring a medium pot no more than one-third full of vegetable oil up to 350º F. Snip a very small corner of the freezer bag to form a piping bag and very carefully but quickly pipe small snack sized fritters into the hot oil. Aim for about five by ten centimeters per mini funnel cake.
- (Tip: The batter will want to dance across the oil - to get a consistent sized shape, try piping one short line, and wait for it to rise up to the surface. Then pipe small criss-cross squiggles over that first line to form a little "raft".)
- Fry until light golden brown on both sides, using a slotted spoon to flip over as needed. Use the slotted spoon to transfer each funnel cake to your prepared baking sheet. While still warm, very lightly season the funnel cakes with kosher salt.
- To serve, transfer freshly fried funnel cakes to serving platter, and lightly drizzle over with a nice even squeeze of kewpie mayo. Sprinkle toasted sesame seeds over the mayo and garnish with additional chopped chives if desired. Serve hot with Chili Padi Sauce for dipping.