First things first, prep your chicken. In a large bowl, mix together your chicken breast pieces with corn flour, ginger-garlic paste, soy sauce, vinegar, salt, black pepper, and a bit of red chilli powder if you fancy living dangerously. Stir it all together so every piece is thoroughly coated.

Air Fryer or Oven: Preheat your air fryer to 200°C. Arrange the chicken pieces in a single layer in the basket, making sure they’ve got breathing room. Give them a light mist with olive oil spray. You might need to work in batches if your air fryer isn’t built like a hotel buffet. Cook for 10-12 minutes in the air fryer, or 18-22 minutes in the oven, shaking halfway through, until golden and crispy.

Pan Fry: Heat a few tablespoons of oil in a large non-stick frying pan over medium heat. Fry the chicken pieces in batches, turning so all sides crisp up. Drain on kitchen paper to soak up the excess oil.

Now for the sauce, in a large wok or pan, heat a teaspoon of oil. Toss in the onion and ginger-garlic paste, sautéing for 2 minutes until fragrant. Add the red pepper and stir-fry for another 2 minutes — you want it tender but still perky.

Pour in your soy sauce, ketchup, Sriracha, rice vinegar, and a pinch of black pepper. Stir like you mean it. Add the corn flour-water mixture and cook for a couple of minutes until the sauce thickens to a glossy, sticky consistency.

Finally, tip in your cooked chicken and toss everything together until each piece is lavishly coated.

Top it off with sliced spring onions and a scattering of sesame seeds to make it look fancy and Instagram-worthy.