Marinate the chicken thighs (skin removed) with the ginger-garlic paste and freshly cracked black pepper for about half an hour.

Place the chicken with about a tablespoon of water in a non-stick dish and heat over a high flame.

When the water just starts bubbling, turn the pieces over a few times till they just turn opaque.

Cover and reduce the heat to a gentle simmer. cook this way for about 10 minutes, till the chicken has cooked through. (you will notice that the liquid content in the dish has increased considerably. this is because the chicken releases its juices into the pan).

Take the chicken off the heat and let it cool. de-bone and shred the chicken, and set aside. reserve the cooking liquid in the pan.

In a large bowl, place the red chilly flakes, corn flour and dark and light soy. stir it to form a smooth sauce (add a little more water if u feel its too thick, just to thin it out).

Add the shredded chicken to this and toss well to coat. set aside.

Place a wok on the heat and toast the walnuts in it. set aside.

In the same wok, heat some oil. stir fry the marinated chicken in this oil till just seared. remove from the wok and set aside.

In the same wok (add a bit more oil if u need to) stir fry the chopped garlic and thickly sliced onions.

When they turn slightly translucent, add the celery (sliced on the diagonal) and stir fry on high heat (you want it seared on the outside, but still kinda crispy).

Add the stir fried chicken to the pan and toss everything well to combine. add a bit of the reserved cooking liquid from the chicken to the wok at this stage (about 4 tablespoons tops).

When the sauce starts to thicken (because of the corn flour), throw in the toasted walnuts and stir. add the honey and stir well to combine.

Check for seasoning (soy is salty enough, plus red chilly flakes have quite a bit of heat) and season only if u need to with salt n pepper.

Serve with fried rice or stir fried noodles. tuck in!