Cook the Rice: Rinse the rice then cook according to the package instructions. It typically takes around 15-20 minutes to cook, with the water to rice ratio being 2:1.

Prepare the Chicken: Gently pat the chicken dry with paper towels to remove excess moisture.

Chop the Scallions: Cut off the white roots and the 1-2 inches at the top. Bunch the stalks together in one hand and chop the bundle into small rounds.

Slice the Chicken: Slice 18 oz skinless boneless chicken breast into medium-sized cubes.

Season the Chicken: Put the chicken cubes in a bowl then add 1/4 tsp salt and 1/4 tsp ground black pepper then mix to evenly coat the meat in the spices.

Make the Batter: In a bowl, mix 1/3 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp paprika, and 1/2 cup water (leave out 2 tbsp water) until the batter thickens and has a sticky consistency.

Coat the Chicken: Put the seasoned chicken in the batter and swirl around to evenly coat.

Deep-fry the Chicken: In a deep-frying pan or any with a relatively deep dish, add 1 cup canola oil and bring it to a boil. Then, reduce the heat to low and carefully drop the chicken in batches, and deep-fry for around 7 minutes until golden and crisp.

Once done, use a slotted spoon to remove the pieces and lightly dab away the excess oil.

Refry the Chicken: Put the chicken back into the pan then deep-fry for another 2 minutes to maintain the crispiness then remove the pieces and place them onto a plate with paper towels.

Blanch the Bok Choy: Discard the oil or use a different pan, bring some water to a boil and cook 6 oz bok choy for 3 minutes.

Mix the Sauce: Leave the pan to cool then add 2 tbsp water, 2 tbsp honey, 2 tbsp reduced-sodium soy sauce, 1/2 tbsp cooking mirin, and 2 tbsp Heinz ketchup and mix them together until the mixture thickens to a syrupy consistency with a glossy dark brown shade.

Caramelize the Sauce: Over medium heat, cook the sauce for 3 minutes until it bubbles and starts to caramelize.

Add the Chicken: Add the deep-fried chicken into the saucepan and lightly stir around to evenly coat the chunks.

Garnish and Serve: Lay the honey chicken and cooked bok choy over a bed of 2 1/2 cups cooked medium-grain rice, then garnish with 1 tbsp unsalted roasted sesame seeds and 2 tbsp scallion. Serve hot.