Prepare the chicken. Pat the chicken thighs dry with kitchen paper. This is vital for a good sear. Season them all over with the salt and pepper. Let them sit at room temperature for 10 minutes while you gather your other ingredients. You will see the salt begin to draw out a little moisture, which we will pat dry again just before cooking.

Sear the chicken. Heat the neutral oil in a large, heavy-based skillet (cast iron is ideal) over a medium-high heat until it shimmers and a wisp of smoke appears. Gently lay the chicken thighs in the pan, skin-side down if they have skin, or presentation-side down if not. Listen for that satisfying, immediate sizzle. Cook without moving them for 5-6 minutes, or until the underside is a deep, burnished gold. The edges will look crisp and the chicken should release easily from the pan. Flip and cook for another 4 minutes. The second side won’t get as dark, but it should be a warm golden brown. Transfer the chicken to a plate. You should see a sticky, brown fond (the caramelised bits) left in the pan.

Sweat the aromatics. Reduce the heat to medium. Add the minced garlic and grated ginger to the hot pan. They will immediately sizzle and release a fragrant, heady perfume. Stir constantly for 30-40 seconds until they become fragrant and just start to soften. Do not let them burn, or they will become bitter. You want them to smell sweet and savoury.

Build the sauce base. Pour in the sriracha, honey, soy sauce, rice vinegar, and tomato purée. Stir everything together with a wooden spoon, scraping up all those delicious browned bits from the bottom of the pan. This is the deglazing step, where we incorporate all the flavour from the seared chicken. The mixture will bubble and steam, becoming a dark, rich reddish-brown. Let it cook for 2 minutes, stirring, until it thickens slightly and smells intensely sweet and spicy.

Simmer the chicken. Pour in the chicken stock and bring the sauce to a gentle boil. You will see large, lazy bubbles across the surface. Return the seared chicken thighs to the skillet, nestling them into the sauce. They should be partially submerged. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 20 minutes. The kitchen will fill with a sweet, spicy, savoury steam. The chicken should be fork-tender and cooked through.

Thicken the sauce. Remove the lid and increase the heat to medium-high. The sauce will be bubbling more vigorously. Give the cornflour slurry a quick stir (it settles quickly) and pour it into the pan, stirring constantly. Within 30 seconds, you will see the sauce change from a thin liquid to a glossy, thick glaze that coats the back of your spoon. Let it bubble for another 1-2 minutes until it reaches your desired consistency. The colour will deepen to a rich mahogany.

Glaze and rest. Spoon the thickened sauce over the chicken pieces to give them a final, glossy coat. Turn off the heat and let the skillet rest for 5 minutes. This is a crucial step; it allows the chicken to reabsorb some of its juices and the sauce to set slightly. Sprinkle with the sliced spring onions and toasted sesame seeds just before serving.