Prepare the Chicken: Pat the chicken cubes dry with a paper towel – this is a crucial step for getting a crispy coating. Season them with salt and pepper.

Create the Coating: In a medium bowl, whisk the egg. In a separate shallow dish, mix the 60g of cornflour with the salt and pepper.

Coat the Chicken Pieces: Dip each piece of chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the cornflour mixture. Place the coated chicken on a plate or wire rack. Let it sit for 5 minutes. This helps the coating adhere properly.

Mix the Sauce: While the chicken is resting, combine all the sauce ingredients (honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger) in a small bowl. Whisk until smooth. Keep the cornflour slurry separate for now.

Fry the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. It's important not to overcrowd the pan, so do this in two batches if needed. Fry for 3-4 minutes per side, until golden brown and cooked through. I find that using a spider strainer or slotted spoon to remove the chicken is the best way to leave excess oil behind. Place the cooked chicken on a wire rack.

Start the Sauce: Carefully wipe out any excess oil and cornflour bits from the pan. Return it to a medium heat. Pour in the prepared sauce mixture and bring it to a gentle simmer.

Thicken the Sauce: Let the sauce bubble for about 1-2 minutes. Then, give your cornflour slurry a quick re-stir and pour it into the pan, whisking continuously. The sauce will thicken up almost immediately into a beautiful, glossy consistency.

Combine and Serve: Turn off the heat. Return the crispy chicken to the pan and toss gently to coat every piece in the sticky sauce. Garnish with toasted sesame seeds and sliced spring onions before serving immediately.