Preheat your oven to 180C / 350F. Add the panko breadcrumbs to a large baking tray and spread out. Spray with cooking oil spray. Bake for 10 minutes or until golden in color. Set aside to cool.

Cut the chicken into 2 inch cubes. Add the chicken, garlic powder, pepper, salt, flour and egg to a large bowl and mix until combined.

Transfer about 6 pieces of chicken into the panko breadcrumbs. Toss to coat.

Transfer to a baking tray and bake for 20 minutes.

Breadcrumbs - For the breadcrumbs, toast the panko breadcrumbs in a fry pan until golden.

Chicken - Cook chicken on 200C for 20 minutes. Turn over or shake halfway through.

Heat a large saucepan or wok to medium heat and add the sesame oil, ginger and garlic. Mix until aromatic, about 1 minute.

Add the stock, soy sauce, lemon juice, brown sugar and honey and stir until the mixture begins to bubble. Then turn down to low heat and continue cooking for 5 minutes on a slow simmer. Finish by adding the corn starch slurry and stir whilst slowly pouring in. Continue stirring until mixture becomes clear again and thickens. Add the chicken right before serving and toss to coat. Garnish with sesame seeds, sliced spring onion. Serve with rice, veggies or salad.