Begin by dicing the chicken breasts into bite-sized pieces and placing them in a mixing bowl. Add the tomato ketchup, minced garlic, ginger, light soy sauce, and sweet chilli sauce. Toss well to coat the chicken evenly and allow it to marinate in the fridge for 15-30 minutes.

While the chicken marinates, heat a tablespoon of sunflower oil in a large frying pan over low to medium heat. Wait for the oil to shimmer, approximately 2-3 minutes.

Carefully add the marinated chicken to the hot oil, arranging it in a single layer. Cook for about 10 minutes, turning occasionally until golden brown.

For the last minute of cooking, increase the heat slightly to help thicken the sticky glaze, stirring gently to coat chicken well.

Once cooked, transfer to a bed of sticky rice or jasmine rice. Optionally, sprinkle with sesame seeds and garnish with sliced spring onions. Serve immediately.