Directions

1. Dice the white part of the spring onions, and finely slice the green parts. Set aside.
2. Place chicken in a cold oiled frying pan, skin side down and place over a medium high heat.
3. When chicken starts to sizzle, reduce heat to medium low and cook slowly, until fat renders out.
4. When the skin side is golden brown, transfer chicken to a tray.
5. Heat sesame oil in the same pan on medium high.
6. Add white part of onion, ginger and garlic, cook for 2 minutes, until aromatic.
7. Add sake and stir to deglaze pan.
8. Add soy, mirin and honey, bring to a boil, stirring. Return chicken to pan, skin side up.
9. Cook chicken in sauce for 5 minutes, basting regularly, until sauce reduces and thickens.
10. Steam pak choy for 1-2 minutes, until just tender.
11. Slice chicken and serve on steamed rice, drizzled with the sauce, with pak choy on the side, garnished with green part of the spring onion and sesame seeds.