Marinate the Chicken: In a medium bowl, combine the chicken pieces with the light soy sauce, cornflour, sesame oil, and white pepper. Mix well with your hands until each piece is evenly coated. Set aside for at least 10 minutes while you prep the vegetables. You'll notice the cornflour creates a thin, silky paste on the chicken—this is what will give it that beautiful, tender texture after cooking.

Prepare the Sauce: In a small bowl or jug, whisk together the light soy sauce, honey, toasted sesame oil, and rice vinegar. In a separate tiny bowl, mix the cornflour and water to create a slurry, then stir this into the sauce. Set it near your cooking station. The sauce should look a dark, glossy mahogany colour.

First Sear – The Chicken: Heat your wok or largest frying pan over high heat until a drop of water sizzles and evaporates instantly. Add 2 tablespoons of the neutral oil and swirl to coat. Carefully add the marinated chicken pieces in a single layer—work in batches if necessary to avoid overcrowding. Let them sear undisturbed for 2-3 minutes until the underside is a deep golden brown. You'll hear a satisfying sizzle and smell the savoury aroma of browning meat. Toss and cook for another 1-2 minutes until the chicken is cooked through and golden all over. Transfer the chicken to a clean plate.

Flash-Fry the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger. Stir-fry for just 15-20 seconds, until they become fragrant. The aroma will be intensely pungent and sweet—be careful not to let them burn, as they will turn bitter.

Cook the Vegetables: Add the broccoli florets and sliced red pepper to the wok. Toss to combine with the aromatics. Cook for 2-3 minutes, stirring frequently. The broccoli will turn a bright, vibrant green, and the pepper will soften slightly but still retain a pleasant crunch. You'll hear a loud sizzle as the water from the vegetables hits the hot pan.

Combine and Sauce: Return the seared chicken to the wok. Give your prepared sauce a quick whisk (the cornflour settles), then pour it over the chicken and vegetables. Toss everything together quickly. The sauce will immediately begin to bubble and thicken, coating every piece of chicken and every floret of broccoli. The colour will deepen to a glossy, rich caramel. This process takes only about 30-45 seconds.

Finish and Serve: Toss in the sliced spring onions and half the toasted sesame seeds. Give everything a final stir. Turn off the heat. The sauce should cling to the ingredients like a beautiful glaze, not a soupy liquid. Serve immediately over fluffy steamed rice, garnished with the remaining sesame seeds and extra spring onions.