in a large mixing bowl, add the diced chicken thighs, soy sauce, mirin, rice vinegar, honey and sesame oil and leave to marinate for 5 - 10 minutes

heat your wok over a high heat and add the groundnut oil. When it's nearly smoking, add the chicken thighs and fry them in batches, using a slotted spoon to drain as much of the marinade off as possible. Cook for 2 - 3 minutes until browned all over and set aside

when all the chicken pieces are cooked off, add the garlic, ginger and chilli to the wok and fry for 10 seconds

pour the marinate sauce in and cook until reduced by half

add the chicken thighs back into the wok, reduce the heat and stir well, reducing the sauce until it is thick, glossy and the thigh pieces are well-coated

add most of the chopped spring onion and mix well

pour the chicken thighs and sauce into a serving bowl, garnish with sesame seeds and the remaining spring onion and serve with boiled rice, noodles and/or a vegetable stir fry