• 400 g chicken breast or thigh, cut into bite-size cubes
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder (optional)
• ½ cup cornflour
• ½ cup flour
• Oil for frying

• ½ cup Sunny Chilli Sauce
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 2 teaspoons minced garlic
• 2 tablespoons honey or brown sugar
• 1 tablespoon vinegar
• ¼ cup water

• Sesame seeds
• Spring onions, finely sliced
• Steamed rice (to serve)

1. Season chicken pieces with salt, pepper and garlic powder.
2. Coat the pieces in a mix of cornflour and flour.
3. Heat oil in a pan and fry the chicken until golden and crispy.
4. Drain on paper towel and set aside.

1. In a pan, add Sunny Chilli Sauce, soy sauce, ketchup, garlic, honey and vinegar.
2. Add water and bring to a simmer.
3. Cook for 2–3 minutes until the sauce becomes thick, glossy and sticky.

1. Add the fried chicken to the sauce.
2. Toss well until each piece is fully coated.

1. Spoon the sticky chilli garlic chicken over steamed rice.
2. Top with sesame seeds and sliced spring onions.
3. Serve with vegetables on the side (optional).