4boneless skinless chicken breasts chopped into 1 ½ inch pieces
3-4cupscooked white ricefor serving
sesame seedsfor garnish
green onionschopped, for garnish
3tablespoons soy sauce
1tablespoontoasted sesame oil
Prepare the Sauce
Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, and garlic powder. Set aside.
Prepare the Chicken
Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls.
Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).
Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though. Use a slotted spoon to transfer chicken to a paper towel-lined dish.
Use a couple of folded paper towels to wipe out any excess oil from the pan. Add sauce and bring to a boil over medium heat. Whisk together corn starch and water til dissolved, then whisk corn starch slurry into the boiling sauce til thickened.
Reduce heat to medium low, add chicken back to the pan and toss to coat completely. Garnish with sesame seeds and green onions and serve over rice. Enjoy!
*The sauce recipe will make enough to coat the chicken but, if you like your dishes really saucy (like I do), I recommend doubling the sauce portion of the recipe.