Cube your chicken breast and toss it in cornflour, salt, and pepper until evenly coated.
Heat sesame oil in a large non-stick pan over medium heat. Fry the chicken for 5–6 minutes per side until golden and crispy. You may need to do this in batches.
Mix the lemon juice, soy sauce, and honey in a small bowl. Once the chicken is crisp, pour the sauce over the chicken. Let it bubble and thicken for 1–2 minutes until sticky.
Top with freshly sliced spring onions and sesame seeds (if using). Serve hot with rice or noodles and your favourite green veg.