Cut chicken thigh into small chunks.

Combine five spice, black pepper, salt, paprika, sugar and egg. Add tapioca starch, potato starch and rice flour and mix well. Add the chicken thigh pieces and ensure they are well coated.

Do first fry of the chicken at 160-170C, cooking for approx. 2 mins to form a crust. Rest for a few minutes.

To make the sauce: heat a fry pan and add chilli, diced onion, scallions, bell peppers and sliced garlic. Add gochujang, stir through and add dijon mustard, hoisin sauce and oyster sauce. Cook down slightly for 1 minute then add the corn starch slurry and stir.

Just before serving, place chicken back in hot oil for approx. 45 seconds to return to crunch.

Take chicken out and drain on paper towel or wire rack, then place in the sauce mix. Toss and serve sprinkled with sesame seeds.