Indo Chinese Style Chilli Chicken

Meanwhile, put the cornflour into a large bowl, season with salt and pepper and add half the Chinese Five Spice. 

Add the diced chicken and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the cornflour coated chicken to the pan (discard any remaining cornflour left in the bowl). 

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once the chicken is cooked, transfer to a plate lined with kitchen paper.

While the chicken cooks, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Wipe out your (now empty) pan, then pop it back on medium-high heat with a drizzle of oil. Once hot, add the pepper and onion. Stir-fry until tender and slightly charred, 5-7 mins. Season with salt and pepper.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts) and the remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Return the chicken to the pan and pour over the sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste the sauce and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.