Prepare the Chicken: In a medium bowl, combine the chicken pieces, cornflour, salt, and pepper. Toss everything together until each piece of chicken is lightly and evenly coated.

Cook the Chicken: Heat the sesame oil and vegetable oil in a large frying pan or wok over a medium-high heat. Once hot, carefully add the chicken in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the same pan. Stir-fry for about 30 seconds until they become fragrant. Be careful not to let them burn.

Create the Sauce: Pour the honey, dark soy sauce, and rice vinegar into the pan. Stir well to combine with the garlic and ginger.

Thicken the Sauce: Bring the sauce to a gentle simmer. Let it bubble away for 2-3 minutes, stirring occasionally, until it has thickened slightly. It should be thick enough to coat the back of a spoon. What works best for me is watching for the bubbles to become larger and slower.

Combine and Coat: Return the cooked chicken to the pan. Gently toss the chicken in the sauce until every piece is thoroughly coated in the glorious sticky glaze. Let it bubble together for another minute to ensure the chicken is heated through.

Garnish and Serve: Take the pan off the heat. Sprinkle over the toasted sesame seeds and sliced spring onions. Give it one last gentle toss and serve immediately.