Prepare the Chicken: In a medium mixing bowl, combine the cornflour, salt, and black pepper. Add the chicken chunks and toss well until every piece is lightly and evenly coated. This is the key to a slightly crispy texture.

Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics: Lower the heat to medium. Add the minced garlic and grated ginger to the same pan and cook for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.

Create the Sauce: Pour the honey, soy sauce, water, rice vinegar, and Sriracha into the pan. Stir everything together, scraping up any delicious browned bits from the bottom of the pan.

Thicken the Sauce: Bring the sauce to a gentle simmer and let it bubble for 3-4 minutes, stirring occasionally. You'll notice it start to thicken and become glossy as it reduces slightly.

Combine and Coat: Return the cooked chicken to the pan. Add the sesame oil and stir everything together gently to coat the chicken completely in the sticky hot honey sauce. Let it cook for another 1-2 minutes until the sauce has thickened further and clings beautifully to each piece of chicken.

Serve: Take the pan off the heat. Serve the Sticky Hot Honey Chicken immediately, garnished with a sprinkle of toasted sesame seeds and finely sliced spring onions.