CHICKEN

1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces
2 eggs
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
vegetable oil for frying

SAUCE

2 tablespoons sesame seeds
1/2 tablespoon olive oil
2 cloves garlic finely minced
1/3 cup low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1/4 cup honey
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon chili sauce (sambal oelek)
2 tablespoons cornstarch
1/4 cup cold water
2 green onions sliced thin

1 1/2 lbs. boneless skinless chicken breasts or thighs cut into bite size pieces 2 eggs 1/2 cup cornstarch 1/4 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 tablespoons sesame seeds 1/2 tablespoon olive oil 2 cloves garlic finely minced 1/3 cup low sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons sesame oil 1/4 cup honey 2 tablespoons brown sugar 1/4 cup ketchup 1 tablespoon chili sauce (sambal oelek) 2 tablespoons cornstarch 1/4 cup cold water 2 green onions sliced thin

Beat the eggs, cornstarch, salt, and pepper together. Add the chicken and stir to combine. Heat 2 inches vegetable oil over medium high heat in a heavy pot or Dutch Oven. Once the oil reaches 350 degrees fry the chicken pieces until golden brown and crispy. Move to paper to towels to drain.

Meanwhile in a large dry skillet over medium high heat add the sesame seeds and cook until lightly toasted shaking the skillet several times. Remove the sesame seeds to a small bowl.

In the same skillet heat a little olive oil over low heat. Add the garlic and cook for 1 minute while stirring constantly . Add the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce. Mix the cornstarch with the water and whisk into sauce mixture and cook until thickened.

Add the cooked chicken to the skillet. Stir to combine with the sauce and garnish with the scallions and toasted sesame seeds. Serve over rice or Chinese noodles.