Prepare the Chicken: In a medium bowl, combine the 50g of cornflour, salt, and black pepper. Add the diced chicken pieces and toss them until each piece is evenly and lightly coated. This coating helps create a lovely texture and thickens the sauce later.

Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary.

Fry Until Golden: Cook the chicken for about 5-7 minutes, turning the pieces occasionally, until they are golden brown and cooked all the way through. Once cooked, use a slotted spoon to remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium. In the same pan (no need to wipe it out), add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.

Combine Sauce Ingredients: Pour in the honey, soy sauce, water, and rice vinegar. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away for 2-3 minutes.

Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) a quick stir to recombine it, then slowly pour it into the simmering sauce while whisking continuously. The sauce will begin to thicken and become glossy almost immediately. Let it simmer for another minute. What works best for me is watching until it can coat the back of a spoon.

Combine and Finish: Turn off the heat. Add the cooked chicken back into the pan along with the toasted sesame oil. Gently stir everything together until the chicken is completely coated in the glorious, sticky sauce.

Serve Immediately: Transfer the Honey Sesame Chicken to a serving dish. Garnish generously with the toasted sesame seeds and sliced spring onions before serving hot.