Prepare the panade: In a small bowl, combine the fresh breadcrumbs and milk. Let it sit for 5 minutes until the bread has soaked up all the liquid and looks like a thick, soft paste. You'll see it become lumpy and swollen — that's exactly what you want.

Mix the meatball base: In a large mixing bowl, add the chicken mince, beaten egg, the panade, minced garlic, grated ginger, 2 tablespoons of sriracha, soy sauce, sesame oil, spring onions, salt, and white pepper. Using your hands (the best tool for the job), gently mix everything together until just combined. The mixture should feel sticky but not wet, and you'll smell the garlic and ginger coming through.

Shape the meatballs: Lightly wet your hands with cold water to stop the mixture sticking. Roll the mixture into golf ball-sized rounds, about 30g each. You should get roughly 20 meatballs. Place them on a plate or tray — they should feel firm but slightly soft to the touch.

Brown the meatballs: Heat the vegetable oil in a large frying pan over a medium-high flame. Once the oil shimmers and you can feel the heat rising from the pan, carefully add the meatballs in a single layer, leaving a little space between each. Cook for 4-5 minutes, turning occasionally, until all sides are deep golden brown. You'll hear a satisfying sizzle, and the kitchen will fill with a savoury, spicy aroma.

Build the fiery sauce: Reduce the heat to medium. Pour in the chicken stock and the remaining 1 tablespoon of sriracha, along with the honey. Stir gently to combine, scraping up any browned bits from the bottom of the pan — that's where the flavour lives. The sauce will look thin at first, but don't worry.

Simmer and thicken: Bring the sauce to a gentle simmer — you'll see small bubbles breaking the surface. Let the meatballs cook in the sauce for 10-12 minutes, turning them once halfway through. The sauce will reduce slightly and become glossy. If you want it thicker, stir in the cornflour slurry and cook for another minute. The sauce should coat the back of a spoon and look rich and shiny.

Rest and serve: Remove the pan from the heat. Let the meatballs rest in the sauce for 5 minutes — this step is crucial for the flavours to meld. Garnish with sliced spring onions and sesame seeds before serving.