Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour and white pepper until they are evenly coated. This simple step, known as velveting, creates a light coating that helps the chicken brown beautifully and protects it from drying out. You can find more details on this technique over at Serious Eats.

Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: minced garlic, grated ginger, chopped chillies, sweet chilli sauce, soy sauce, honey, rice vinegar, sesame oil, and lime juice. Set it aside for now.

Sear 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 coated chicken in a single layer. It's important not to overcrowd the pan; cook in two batches if necessary. Fry for 3-4 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set aside.

Sauté the Vegetables: Add the sliced bell peppers and the white parts of the spring onions to the same pan. Stir-fry for 2-3 minutes until they are slightly softened but still have a bit of a bite. You want them tender-crisp, not mushy.

Combine and Simmer: Pour the prepared sauce mixture into the pan with the vegetables. Bring it to a simmer, scraping up any browned bits from the bottom of the pan – that’s where so much flavour is hiding! Let the sauce bubble away for 2-3 minutes, until it starts to thicken and becomes glossy. What works best for me is watching for the bubbles to become larger and slower; that's the sign it's ready.

Finish the Dish: Return the cooked chicken to the pan. Toss everything together thoroughly, ensuring every piece of chicken and vegetable is coated in that gorgeous, sticky sauce. Let it cook for another minute to heat the chicken through.

Serve: Take the pan off the heat. Stir in the green parts of the spring onions. Serve the sweet and spicy Thai chili chicken immediately over steamed jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh coriander, if you like.