Honey chilli chicken

Ingredients

• 200 g chicken thighs (2-3 medium thighs) (1)
• 1 tbsp cornflour
• 1 tbsp cooking oil
• 1 tsp toasted sesame oil
• 2 cloves garlic - finely grated (2)
• 1 tsp ginger - finely grated (2)
• 2 tbsp runny honey
• 1 tbsp soy sauce
• 1 tbsp Sriracha / chilli sauce
• 1 tbsp ketchup
• 1 tsp rice vinegar (3)
• 1 tsp sesame seeds
• 1 spring onion / scallion
• 1 red chilli
• lime wedges

Instructions

1. 1

   Prepare the chicken - Cut the chicken into bite sized pieces – I almost always use a sharp pair of kitchen scissors as I find it the easiest and fastest way. Add the cornflour to the chicken, in a bowl, and give it a good stir so the chicken is coated.

2. 2

   Cook the chicken - Add the oil to a frying pan (8" / 20 cm - a regular small frying pan), and heat over a medium heat.Add the cornflour coated chicken. Fry for about 5 minutes, stirring from time to time, but taking care not to dislodge the cornflour coating more than necessary, until the chicken is golden and no longer pink inside.Remove the chicken from the pan and set to one side.

3. 3

   Cook the sauce - Wipe the pan out, add the toasted sesame oil, and the garlic and ginger paste – cook over a low heat until the paste is fragrant, taking care not to burn the paste.Add the rest of the ingredients, the honey, soy sauce, rice vinegar, ketchup and chilli sauce. Bring to a gentle simmer, stirring all the time.Carry on cooking the sauce for 2-3 minutes; it will reduce to a syrup, that will coat the back of a spoon, or leave a trace at the bottom of the pan that will remain for 3-4 seconds.

4. 4

   Finish cooking and serve Return the chicken to the pan, along with any juices that have been released as it cools.Stir in and cook for another minute to reheat the chicken. Serve immediately.