Step 1

Add enough oil to a large saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat. Place cornflour and salt in a large sealable plastic bag. Add chicken. Toss to coat. Shake off excess.

Step 2

Cook chicken, in 2 batches, for 10-12 minutes or until golden and cooked through. Use tongs to transfer to a wire rack over a baking tray lined with paper towel. Cover with foil to keep warm.

Step 3

Meanwhile, bring the water, sugar, ginger, soy sauce, honey and vinegar to the boil in a wok over high heat. Reduce heat to medium. Stir for 5 minutes. Reduce heat to low. Simmer for 4-5 minutes or until sauce thickens. Stir in sesame seeds and chilli flakes.

Step 4

Add chicken to the soy mixture. Toss to coat. Divide greens and chicken among plates. Sprinkle with spring onion.