First, you need to prepare the chicken. Pat the chicken thighs dry with a paper towel – this helps the coating stick better and makes sure you get a lovely crispy bite. Season well with sea salt and black pepper.

Next, add the cornflour/cornstarch to a bowl or baking tray. Coat each piece of chicken in the cornflour, shaking off any excess. And put to one side.

Heat the vegetable oil in a large frying pan over medium-high heat. Place the chicken skin side down and cook for 6-7 minutes on each side until golden brown and cooked through. Transfer to a wire rack, while you make the sticky honey garlic sauce.

On low heat, melt the butter in the same pan. Add the garlic and ginger, then stir in the honey and light soy sauce. Let it bubble gently until it forms a sticky sauce.

Return the chicken to the pan, turning each piece of chicken in the sticky honey garlic sauce. If the sauce is too thick, add a splash of water or even a little chicken stock.

Sprinkle with spring onions and sesame seeds before serving over steamed rice.