Prepare the Chicken: Pat the chicken cubes dry with a paper towel. This helps them get a good sear in the pan. In a medium-sized bowl, mix together the plain flour, garlic powder, salt, and pepper. Add the chicken pieces and toss them until they are all lightly and evenly coated.

Sear the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, until the chicken is golden brown and cooked through. Use a meat thermometer to check it has reached a safe internal temperature of 74°C, as recommended by the Food Standards Agency. Once cooked, remove the chicken from the pan and set it aside on a plate.

Make the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30-60 seconds until it becomes fragrant. Be very careful not to let it burn, as burnt garlic will turn the sauce bitter.

Combine Sauce Ingredients: In a separate small bowl or jug, whisk together the honey, soy sauce, and rice vinegar. Pour this mixture into the pan with the garlic.

Thicken the Sauce: Bring the sauce to a gentle simmer, stirring occasionally. Let it bubble for 1-2 minutes. You'll notice it start to thicken and become glossy.

Create a Slurry: To get that perfect consistency, I find a cornflour slurry works best. In a tiny bowl, mix the 1 tsp of cornflour with 1 tbsp of cold water until smooth. Pour this slurry into the simmering sauce, whisking continuously. The sauce will thicken up noticeably within another minute.

Combine and Serve: Return the cooked chicken to the pan. Stir everything together gently, ensuring every piece of chicken is coated in the glorious, sticky sauce. Let it simmer for a final minute for the flavours to meld. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.