Step 1

Pop the chicken in a Ziploc bag and add the cornflour and salt and pepper. Give it a good shake until the chicken is fully coated.

Step 2

Pop the chicken in the airfryer at 190°C for 15 minutes until golden and crisp, or fry in a pan with some spray oil.

Step 3

While the chicken is cooking, heat a wok with a little oil and add the pepper and onion. Fry off for 2–3 minutes until the onion starts to soften but still has a bit of a crunch. Remove from the pan and start the sauce.

Step 4

Put all the sauce ingredients (except the cornflour) into the hot wok, mix well, bring to the boil and simmer on low until it starts to thicken. If it doesn't thicken add in the cornflour, mixed to a paste with a little water.

Step 5

Add the veg back in, along with the crispy chicken, and coat well in the zingy sauce.

Step 6

Garnish with the scallion and sesame seeds and serve with some boiled rice.