Cook your rice from the directions on the packet
With cornflour in a bowl, dry your chicken with paper towel and then coat chicken in cornflour and shake off excess cornflour.
With a deep pan fill with oil 2/3 full. Heat oil then cook chicken in batches until it is golden in colour. Drain onto paper towel and finish cooking the rest of the chicken. Once chicken is cooked clean out pan and then make the sauce.
Toast the sesame seeds in the pan, make sure not to burn them, about 10-20 seconds. Remove from heat then add juice from the 2 lemons. Add 3 tbsp honey and cook on medium heat then make a slurry with 1tbsp cornflour and 2tbsp water, mix and then add to the pan and mix. Add the cooked chicken and mix well. Serve on a bed of cooked rice and garnish with spring onion curls.