Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix well until the other ingredients form a paste around the chicken. Set aside.

To make the sauce, combine all sauce ingredients in a medium bowl. Set aside.

Heat the oil over medium–high heat in a large, deep, heavy-based frying pan. Cook the chicken for 5–6 minutes or until cooked through and golden, turning once halfway through. Set aside on a paper towel to drain excess oil.

Drain oil from the frying pan and wipe the pan clean.

Heat the pan over medium–low heat and add the sauce. Stir for 2–3 minutes until the sauce begins to bubble gently and thicken. Turn off the heat and return the chicken to the pan, stirring to coat it evenly in the sauce.

Serve the chicken immediately on top of steamed rice, topped with finely sliced spring onion and a sprinkle of sesame seeds.

Optional: Add 1–2 tablespoons of boiling water to the bottom of the pan once the chicken has been removed. Stir the water into the remaining sauce to pour over the completed dish.