Prepare the Chicken Coating: In a medium bowl, combine the cornflour, salt, and black pepper. In a separate, shallow bowl, lightly beat the egg. Pat your chicken chunks dry with a paper towel – this is a key step for getting a crispy coating.

Coat the Chicken: Dip each piece of chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the cornflour mixture. Shake off any excess flour and set the coated pieces on a plate. What works best for me is letting them sit for 5 minutes; this helps the coating stick beautifully during frying.

Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in two batches if needed. Fry for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels.

Mix the Sauce: While the chicken is cooking, you can whisk together the sauce ingredients. In a small bowl, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, lime juice, minced garlic, grated ginger, and sesame oil. Mix until everything is well combined.

Simmer the Sauce: Reduce the heat under the frying pan to medium-low. If there's a lot of oil left, carefully pour most of it out, leaving about a teaspoon. Pour the prepared sauce into the pan. Let it bubble gently for 1-2 minutes, stirring constantly, until it starts to thicken slightly. The sugars in the honey and chili sauce will caramelise, creating a wonderfully sticky glaze.

Combine and Serve: Return the cooked chicken to the pan with the sauce. Gently toss everything together for about a minute, ensuring every piece of chicken is generously coated in the glossy sauce. The sauce will continue to thicken as it coats the chicken.

Garnish and Enjoy: Transfer the sweet and spicy chicken to a serving dish. Garnish with sliced spring onions, toasted sesame seeds, fresh coriander, and a few slices of red chili for an extra pop of colour and flavour. Serve immediately with your favourite sides.