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• boneless, skinless chicken thighs, cut into 2 to 3 cm cubes680 g
• garlic powder2 tsp
• onion powder2 tsp
• fine salt1½ tsp
• black pepper1 tsp
• chilli flakes (optional)1 tsp
• cornflour (cornstarch), 65 g for the coating and the rest for dusting80 g
• oil, for the coating (2 tbsp)30 ml
• neutral oil, for frying (about 1 cm deep in the pan)120 ml
• soy sauce (2 tbsp)30 ml
• rice vinegar (1 tbsp)15 ml
• honey (1 tbsp)15 ml
• sesame oil (2 tsp)10 ml
• chilli crunch or chilli crisp (1 tbsp), plus extra for serving; use 30 ml for more heat15 ml
• garlic, finely minced5 cloves
• butter (3 tbsp)45 g
• jasmine rice300 g
• water, for the rice450 ml
• spring onions, sliced (about 4)40 g
• sesame seeds2 tsp