Sticky crispy gochujang chicken

Delicious indulgent, spicy Sunday evening dinner. Feeds 2 generously

• 1 tbsp sesame oil
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 heaped tbsp gochujang
• 1 tbsp rice vinegar
• 400g chicken thighs, trimmed and cut into bite-sized pieces
• 2 tbsp cornflour
• 1 tbsp sesame seeds
• ½ tsp white pepper
• ½ tsp salt
• 2 tbsp veg oil

1. Mix the sesame oil, honey, soy sauce, gochujang and rice vinegar in a small bowl with 2 tbsp water
2. Mix the cornflour, sesame seeds, pepper and salt in a bowl and toss the chicken pieces in it
3. Heat the oil in a deep frying pan, shake off the chicken pieces and fry until crispy, toasty brown and cooked through
4. Add the sauce to the pan, mix through and heat until bubbly, sticky and coating the chicken
5. Serve over rice, sprinkled with chopped spring onions and toasted sesame seeds