We fried our chicken in two batches, so heat first tbsp of oil in a wok or skillet on high heat and add chicken, Cook for 5 mins, turning regularly, until chicken begins is golden and crispy all over, then drain on a kitchen towel. Repeat this process for with remaining chicken and oil.

For the orange sauce, give your wok a wipe down, reduce heat to low and heat tsp of oil. Add garlic and ginger and fry for 1 min until fragrant, then add smoked paprika and chilli powder. Toast spices for 1 min stirring constantly before adding orange juice, soy sauce, rice wine vinegar and honey. Bring sauce to a rapid simmer and reduce for to roughly half, this should take 15 mins.

Once sauce has reduced, add cornflour mixed with water and allow sauce to thicken further, once it has add in crispy chicken bites and toss until coated.

Serve immediately. Garnish with sesame seeds and spring onions.