Spicy Teriyaki Chicken

In a small bowl add all the dry seasoning except for the red pepper flakes. Mix and combine well. Wash chicken thighs preferably with water and white vinegar, or water and lemon juice. Pat dry, and cut chicken into desired pieces, season chicken well with almost all of the dry seasoning mix, leaving about 1 /2 tsp for later. Add the cornstarch into chicken and using your hands, rub it into chicken pieces well. Set aside and on medium high heat, heat the oil and separate chicken pieces then drop into oil to fry, fry in batches if you need to fry about 3 minutes on each side, until you have a gold brown colour. In the meantime, in a bowl combine all the liquid, including the honey, water, grated ginger and remaining ½ tsp of dry seasoning, as well as the red chili flakes and 1 tsp sesame seed, mix well with a fork, until all the ingredients are mixed. Remove oil from pan leaving about 1 tbsp. sauté onions, bell peppers and mince garlic for about2 minutes! Add the liquid mixture and stir to mix well, bring to a low boil, once it is thick as desired, add chicken pieces stir to combine well, then turn the heat off. Use remaining sesame seeds as garnish.