Prepare the Chicken: Pat the chicken breasts dry with a paper towel. This is crucial for getting a good sear. In a shallow dish, mix together the plain flour, paprika, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

Sear the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place the floured chicken breasts in the pan. Be sure not to overcrowd it; cook in batches if necessary.

Cook Through: Cook the chicken for 6-8 minutes on each side, until it's golden brown and cooked through. The internal temperature should reach 74°C. For more tips on achieving the perfect sear, BBC Good Food has a great guide to pan-frying chicken. Once cooked, remove the chicken from the pan and set it aside on a plate.

Start the Glaze: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the same pan and sauté for about 30 seconds until fragrant. Be careful not to let the garlic burn.

Combine Glaze Ingredients: Pour in the honey, soy sauce, rice vinegar, and sesame oil. Whisk everything together, scraping up any browned bits from the bottom of the pan – that’s where so much flavour is hiding!

Thicken the Sauce: Bring the sauce to a gentle simmer. Slowly pour in the cornflour slurry while whisking continuously. Let it bubble gently for 1-2 minutes until the sauce has thickened enough to coat the back of a spoon.

Glaze the Chicken: Return the cooked chicken breasts to the pan. Turn them over in the sauce to coat them completely. I find that using a spoon to baste the tops of the chicken helps to build up a beautifully thick, glossy layer of glaze. Let it all simmer together for another minute.

Serve Immediately: Remove the pan from the heat. Serve the glazed chicken straight away, garnished with a sprinkle of sesame seeds and sliced spring onions.