700g diced chicken breast 1tsp salt 1tsp garlic powder 1/2 tsp black pepper 1 tsp olive oil mix then put in a bag with 45g cornflour mix olive oil onto pan cook on high heat until golden and crispy then 90ml salt reduced soy sauce on new pan 90ml water 15g minced garlic 10g minced ginger 1 tbsp chilli paste (gochujang) 40g honey 15ml rice wine vinegar 10ml sesame oil 3g cornflour + water stir until thick and smooth put chicken serve onto rice