Preheat the oven to 160oC or gas 4.
Lightly grease a glass baking dish with butter or oil.

In a bowl, mix together the chicken stock, brown sugar, honey, rice wine vinegar, soy sauce, sesame oil, chilli powder, garlic and ginger. Set aside.

Place the cubed chicken into a bowl with the whisked eggs. Ensure the chicken is fully coated and then place into a freezer bag filled with cornflour. When all chicken pieces are in, shake the bag to evenly coat each chicken.

Heat the oil in a frying pan and cook the chicken for 1-2 minutes on either side, until mostly cooked through and slightly crisped. Remove from the pan and absorb oil by placing onto kitchen paper.

Add the chicken to the prepared baking dish and then pour over the sauce. Add the mix of cornstarch and water to thicken and then place into the oven for 45 minutes, stirring every 15.

For the rice:
Beat the eggs with the sesame oil and a quarter teaspoon of salt.
Heat the vegetable oil in a wok and add the spring onions, peas and garlic, fry until slightly softened.

Add the cooked rice and soy sauce and stir until fully combined.
Push the rice to one side of the pan and lightly scramble the egg in the other half. Once cooked, stir the egg and the rice together.

Serve the rice and chicken together with some freshly roasted sesame seeds.