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

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

Brown the chicken – Heat the oil over medium–high heat in a large, deep frying pan. Cook the chicken for 5–6 minutes or until 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.

Cook the chicken in the sauce – 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 to coat in the sauce.

Serve – Serve the chicken immediately 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. Stir the water into the remaining sauce and use this extra sauce to pour over the dish.

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

Once coated, dip each piece individually into the cornflour so it’s well covered for a crispy coating.

Cook the chicken – Spray the base of your air fryer basket with oil. Place the chicken in a single layer and spray generously with oil.

Air fry at 200°C (400°F) for 6–8 minutes, shaking the basket or turning the pieces halfway through until golden and cooked through.

Make the sauce – Meanwhile, make the sauce on the stovetop as per the recipe, then toss the crispy chicken through the sauce to serve.