In a large bowl, add the chicken pieces, cornflour, Chinese five spice, salt, and black pepper. Pour in the light soy sauce and toss everything together until the chicken is evenly coated.

Preheat the air fryer to 200°C. Lightly spray the air fryer basket with Frylight olive oil spray. Add the chicken pieces in a single layer (cook in batches if needed). Spray the chicken lightly with more oil spray.

Air fry for 10-12 minutes, shaking the basket halfway through, until the chicken is golden and cooked through.

Place the broccoli in a bowl and toss with the sesame oil and a pinch of salt.

Add the broccoli to the air fryer basket and cook at 200°C for 3-5 minutes until tender with lightly crispy edges. Remove and set aside.

Spray a non stick wok with Frylight and place on medium/high heat. Add the sliced onion and red pepper and cook for 3-4 minutes until starting to soften.

Add the garlic, chilli, and spring onion whites and cook for 1 minute until fragrant.

Sprinkle in the garlic powder, onion powder, salt, black pepper, and Chinese five spice. Stir well so the vegetables are evenly coated.

Add the cooked chicken to the pan. Toss everything together for 1-2 minutes so the chicken is coated in the salt and pepper seasoning.

Sprinkle with sesame seeds and garnish with sliced spring onion tops. Drizzle with Mayflower curry sauce if using, and serve immediately with broccoli & rice. Enjoy!