I stole this recipe off Jamie Oliver but changed it a bit to make it more kid friendly.
8-12 boneless chicken thighs
1 tblsp of chinese five spice
1/2 tblsp of sea salt
1/2 tblsp of black pepper
50ml of sweet chilli sauce
50ml of honey
1 tblsp of sesame seeds
Mix five spice, salt and pepper together until blended.
The chicken needs to be laid out on a sheet of greaseproof paper twice the size of the chicken when laid out (to allow for folding the paper over the top of the chicken).
Pour half the mixture onto the greaseproof cooking paper and lay the chicken on it.
Pour the remaining mixture over the top of the chicken and cover with the remaining portion of the paper so that all the chicken is enveloped in paper.
Bash the chicken flat with a rolling pin or other such flat implement (not a meat tenderiser). The idea is to push the powdered mixture into the chicken but also to flatten the chicken for quicker cooking times.
Coat a large pan in oil, sesame oil works well, until hot.
Cook off chicken until nearly cooked through and slight charring of powdered mix occurs.
Drain off any excess oil.
Mix chilli sauce and honey until blended (microwave for 20 secs if required) and pour into hot frying pan over chicken.
Allow chicken to finish off cooking in sauce.
When sauce begins glazing and becoming sticky sprinkle over sesame seeds, then turn chicken and repeat.
Sticky sauce and sesame seeds should coat chicken.
Serve with rice or salad and use excess pain juices to coat chicken on plate for more flavour.