Before you start cooking, take your chicken out of the fridge, open the packet and let it air.

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml cold water and bring to the boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving.

Meanwhile, cut your chicken into bite-sized pieces, then add to a bowl with most of your cornflour (save 1 tsp for later!) and mix until the chicken is coated in the flour.

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat.

Once hot, add the coated chicken and cook for 10-12 min or until cooked through (no pink meat!) and crispy all over – this is your crispy chicken.

While the chicken is cooking, boil half a kettle.

Deseed your pepper[s] and cut into small pieces.

Peel and chop your brown onion[s] into small pieces.

Peel and finely chop (or grate) your ginger.

Peel and finely chop (or grate) your garlic.

Once the chicken is crispy and cooked through, transfer it to a plate and set aside for later, then return the pan to a medium heat.

Add the chopped pepper and onion and cook for 5-6 min or until starting to soften.

Once softened, add the chopped garlic and ginger and cook for 1 min or until fragrant.

While the vegetables are cooking, combine the remaining cornflour in a bowl with 100ml boiled water.

Add your tomato ketchup, Chinese rice wine, red chilli relish, honey, soy sauce and rice vinegar and mix until smooth – this is your sweet & sour sauce.

Increase the heat to high, then return the crispy chicken to the pan with the sweet & sour sauce and cook for 2-3 min further or until a thick sauce remains – this is your sweet & sour chicken.

Trim, then slice your spring onion[s].

Serve the sweet & sour chicken over the cooked cauliflower rice and garnish with the sliced spring onion.