Slice 2 good quality chicken breasts into small bite sized chunks. Put the chicken in a zip-lock bag or airtight container and pour over a marinade of soya sauce, sesame oil, lime juice and salt and pepper (you can also add a tiny bit of mirin if you have some in the pantry).
Let the chicken marinate for as long as you can in the fridge.
Meanwhile, mince a couple cloves of garlic, a thumb of ginger and a couple spring onions.
Remove the chicken from the fridge and fill another zip-lock bag or container with 2 tablespoons of cornflour and 2 tablespoons of rice flour (you can try this without the rice flour but it won't be as light). Transfer the chicken from the wet marinade into the flour, seal the bag or container and shake it, shake shake it, shake it like a Polaroid picture until the chicken is fully coated in the flours.
Heat about 1/4 cup of good frying oil (veg, canola, sunflower) on medium-high heat. When the oil is nice and hot, throw in the chicken and fry until cooked through and the outside has a crunchy and golden colour. Remove the chicken from the oil and allow to drain on some paper towel.
Pour out most of the oil, leaving some in the wok, and heat up again, Throw in the onions, ginger and garlic. This will begin to cook quickly so use a spatula or some chopsticks to scrape the bottom of the wok so nothing sticks. Quickly add a few tablespoons of brown sugar or honey (the sugar will work better though) and a big splash of soya sauce. Add some sriracha or chilli flakes for heat.
When the sugar cooks down and the sauce becomes dark and sticky, throw the chicken back into the wok and toss until fully coated.
Finish with a sprinkling of sesame seeds, chilli flakes and some sliced spring onion. Or, like in this photo--some decorative flowers because, why not?