Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix the chicken well until the other ingredients form a paste around it. Set aside.

To make the sauce, combine all the ingredients in a medium bowl. Set aside.

Heat the oil over medium–high heat in a large, deep, heavy-based frying pan. Cook the chicken for 5–6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.

Drain the oil from the frying pan and wipe the pan clean.

Heat the pan over medium–low heat and add the sauce. Stir for 2–3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and return the chicken to the pan, stirring so that it is evenly coated in the sauce.

Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.

Optional: Add 1–2 tablespoons of boiling water (from the kettle) to the bottom of the pan once the chicken has been removed. Use a spoon to stir the water into the remaining sauce and use this extra sauce to pour over the completed dish.

For air fryer: Coat the chicken in the egg, spices and seasoning as per the recipe – but don’t add the cornflour yet.

Once coated, dip each piece individually into the cornflour so it’s well covered. This step gives that signature crispy coating.

Spray the base of your air fryer basket with oil. Place the chicken in a single layer in the basket and spray generously with oil so the surface is completely covered.