Add all the sauce ingredients to a small saucepan and bring to a simmer over medium heat. Then set it to low heat and simmer for 4-6 minutes to thicken slightly.

Whilst the sauce is simmering away, cut the shiitake mushrooms into 3mm thick slices. In a large mixing bowl, mix the mushrooms with cornflour until all the pieces are well coated.

Heat a generous glug of oil in a large frying pan.

Once hot, add the mushrooms in a single layer (you may need to cook them in batches) and cook them for 5-7 minutes over high-medium heat, string once midway through. Your mushrooms should have a very crispy exterior and be lightly golden brown. Do not overcrowd the pan, or they will not crisp up

Using a slotted spoon, place cooked mushrooms on a plate lined with a kitchen paper towel to absorb excess oil.

Once all the mushrooms are cooked and crispy, wipe the frying pan clean and add the crispy mushrooms back into the pan for a few minutes to warm up.

Heat the Sticky BBQ Sauce until bubbling, then pour sauce over the mushrooms. It is important that both the mushrooms and the sauce are hot at the point of assembling, otherwise, the mushrooms will go soggy very quickly.

Stir to coat and serve immediately with some sesame seeds and green onions scattered over the top.