If you’ve got bone in chicken thighs, then use a small sharp knife to cut it out. It’s just one bone that can be removed easily.

Pop the chicken thighs into a bowl, add the cornflour then mix well to coat the chicken.

Heat some cooking oil in a large frying pan, cook the chicken thighs over a medium to high heat until they are golden brown on both sides and cooked through. This should take around 3-4 minutes on each side.

Remove the chicken from the pan, then add in the soy sauce, honey, garlic, and ginger.

Bring it to the boil, then add the chicken back into the pan, flip the chicken over a few times to coat it in the sauce. Cook until it turns sticky and glazes the chicken.

Serve with rice, and sprinkle over spring onions.