Make a sauce by mixing together 1 Tbs sesame oil, 1 Tbs rice vinegar (or white wine vinegar), 1 Tbs honey, 2 Tbs sweet chilli sauce, 2 Tbs ketchup,
2 Tbs soy sauce and a crushed clove of garlic. Cut skinless and boneless chicken thigh fillets into bite-sized chunks, dredge in cornflour, dip into
beaten egg and then roll in flour seasoned with salt, pepper, garlic powder and paprika, and fry in hot oil until cooked and golden brown.
Drain on kitchen towels, tip out any remaining fat from the pan, then add the sauce to the pan, together with the chicken, toss it all together
for 1 – 2 minutes, until piping hot, sprinkle with sesame seeds and chopped spring onions, and serve accompanied by rice and something green.