Prepare the chicken: Pat the chicken thighs dry with kitchen paper, then slice them into bite-sized chunks, about 3 cm each. You want them uniform so they cook evenly. The raw chicken should feel cool and slightly damp in your hands, but the paper removes excess moisture that would stop it browning.

Mix the teriyaki sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornflour, and chicken stock. Whisk until the cornflour dissolves completely — you should see no white specks left. The liquid will be a translucent, amber-brown colour with the honey swirling through it.

Heat the skillet: Place your large frying pan or skillet over a medium-high heat and add the vegetable oil. Wait until the oil shimmers and a small piece of onion sizzles immediately when dropped in. This takes about 2 minutes.

Sear the chicken: Add the chicken pieces in a single layer — do not crowd the pan, cook in two batches if needed. Leave them undisturbed for 3 minutes. You will hear a steady, satisfying hiss as the meat hits the hot oil. The underside should turn a deep golden brown with crispy edges before you flip them.

Brown all sides: Turn each piece with tongs and cook for another 3 minutes. The chicken should feel firm to the touch and have a rich, roasted aroma filling your kitchen. The surfaces will be caramelised in patches, smelling nutty and savoury.

Add the sauce: Pour the teriyaki mixture into the skillet around the chicken, not directly over it, to avoid splashing. Stir gently to coat every piece. The sauce will immediately start to bubble and thicken, releasing a sweet-savoury steam that smells intensely of ginger and garlic.

Simmer and reduce: Lower the heat to medium and let the sauce simmer for 5-7 minutes, stirring occasionally. Watch as the liquid transforms from a thin broth into a glossy, sticky glaze that clings to the back of a spoon. The colour deepens to a rich mahogany, and the chicken absorbs the flavour completely.

Finish and garnish: Remove the skillet from the heat. Sprinkle the sliced spring onions and toasted sesame seeds over the top. The contrast of the bright green spring onion against the dark, lacquered chicken is beautiful. Let it rest for 2 minutes before serving — the sauce will set slightly, becoming even more luscious.