Ingredients
1½lbchicken breasts,boneless, skinless, cut into 1 inch pieces
2eggs,beaten
salt and pepper,to taste
½cupall-purpose flour
½cupcornstarch
oil,for frying
1tspvegetable oil
1tspfresh garlic,minced
¼cuphoney
⅓cupsoy sauce,reduced sodium if possible
½cupketchup
3tbspbrown sugar
2tbsprice vinegar
1tbsptoasted sesame oil
2tspcornstarch
2tbspsesame seeds
2tbspgreen onions,sliced
Preparation
Place the eggs, salt, and pepper in a bowl. Stir to combine.
Place the flour and cornstarch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat 3 inches of oil in a deep pan to 350 degrees F.
Add 7 to 8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
Drain the chicken on paper towels.
While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl.
Heat the vegetable oil in a large pan over medium heat. Add the garlic and cook for 30 seconds.
Add the honey sauce mixture and bring to a simmer. Cook for 3 to 4 minutes or until just thickened.
Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
