How to make it

1. Rinse the rice and cook according to packet instructions.
   Season the chicken pieces with salt and pepper. Place the eggs in a shallow bowl and the cornflour in another. Dip the chicken into the eggs, then coat with cornflour, ensuring they are fully covered.
   Heat oil in a large frying pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and set aside.
   

    

    

2. To make the sauce, in a medium saucepan, combine the soy sauce, honey, tomato sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a boil over medium heat, stirring constantly.

3. Once the sauce is boiling, reduce the heat to low and let it simmer for 5 minutes.
   At the same time tip the slaw into a salad bowl and toss with the dressing.

4. Mix the cornflour with the water and add to the pan, continue to cook until the sauce thickens, about 2-3 minutes.
   Add the chicken pieces to the sauce and toss to coat evenly. Continue to cook for an additional 2-3 minutes.

5. Transfer the chicken to a serving dish and sprinkle with toasted sesame seeds and sliced spring onions.
   Divide the rice and slaw amongst shallow bowls. Top with chicken and sprinkle with spring onion.

6. Chef's tips
   If making your own slaw we suggest you dress it with a light sesame dressing.
   You can cook the chicken in an air fryer if you prefer.