1 pound chicken breasts, boneless and skinless, cut into 1-inch cubes
Regarding the Chicken
a quarter cup of cornstarch
2 beaten eggs
1/2 CUP FLOUR (ALL-PURPOSE)
for frying oil
Honey Sauce Directions
1/3 cup of honey
1/4 cup Tamari sauce or low-sodium soy sauce
sesame oil, 1 tbsp
rice wine vinegar, 1 tbsp
1 tbsp sugar (brown)
2 garlic cloves, minced
1/4 cup sesame seeds to serve as a garnish
In a mixing basin, whisk together the eggs with a fork until well combined.
In a dish, whisk together the flour and cornstarch until completely combined.
In a deep frying pan, heat about 3 inches of oil.
Each piece of chicken should be dipped in the egg mixture before being dipped in the flour mixture.
Cook for 4 to 5 minutes, or until golden brown and crispy, with the chicken pieces in the hot oil.
Using paper towels, absorb excess liquid from the chicken.
Prepare the honey sauce in the meantime.
Add honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic to a skillet over medium heat. To combine the ingredients, whisk them together.
Bring the sauce to a boil, then reduce to a low heat and cook for 1 to 2 minutes, or until it has slightly thickened.
Remove the pan from the heat and pour the sauce over the chicken.
Serve with sesame seeds as a garnish.
If you want a thicker sauce, whisk together 12 tablespoon cornstarch and 12 tablespoon cold water, then whisk into the sauce. Cook for 1 minute, or until thoroughly heated.