Cook the Rice: First, get your rice cooking according to the packet instructions. While it’s simmering, you can prepare the rest of the components.

Prepare the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with 1 tbsp of cornflour and 1 tbsp of light soy sauce until every piece is lightly coated. This technique, similar to the Chinese velveting method, helps create a crust that the sauce will cling to beautifully.

Mix the Sauce: In a separate small bowl or jug, whisk together the 80ml of light soy sauce, honey, rice wine vinegar, sesame oil, grated garlic, and grated ginger. Set this aside.

Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once hot, add the chicken pieces in a single layer (cook in two batches if needed to avoid overcrowding). Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Add the Sauce: Reduce the heat to medium. Pour the prepared sauce mixture into the pan with the chicken. Let it bubble and simmer for 2-3 minutes, stirring constantly as it begins to thicken and coat the chicken. What works best for me is using a spatula to scrape the bottom of the pan, incorporating all the flavourful browned bits.

Thicken the Glaze: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another 1-2 minutes, stirring, until the sauce has thickened to a lovely, glossy glaze that coats every piece of chicken.

Assemble the Bowls: To serve, divide the cooked rice among four bowls. Top with a generous portion of the sticky chicken. Arrange the sliced cucumber and carrots alongside the chicken. Finally, garnish with a sprinkle of sliced spring onions, toasted sesame seeds, and a few coriander leaves, if you like.