Mix together the honey, soy sauce, Chinese five spice powder, sherry and garlic.

Using a sharp knife make three slashes in the skin of each chicken thigh. Brush honey and soy marinade over the chicken thighs, cover and leave to stand for at least 1 hour.

Heat the sunflowers oil in a wok, add the chicken thighs and cook over a high heat, turning frequently for 12 – 15 minutes, or until the chicken browns and the skin begins to crisp. Remove the chicken with a slotted spoon.

Add diced chilli, corn cobs, spring onion and bean sprouts to the wok and stir fry for 5 minutes. Return chicken to the wok and mix all of the ingredients together until completely cooked through.

Transfer to serving plates and serve immediately with rice or noodles.