Crispy Honey Sesame Chicken

For the Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 eggs beaten
½ cup all purpose flour
¼ cup cornstarch
oil for frying

For the Honey Sauce
⅓ cup honey
¼ cup low sodium soy sauce or Tamari sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar (**substitution note)
1 tbsp brown sugar
2 cloves garlic minced
¼ cup sesame seeds for garnish (optional)

Instructions
Place eggs in a bowl and stir with a fork until blended.
Combine flour and cornstarch in a plate and stir together until incorporated.
Heat about 3-inches of oil in a deep frying pan.
Dip each piece of chicken in the egg mixture and then dip it into the flour mixture.
Add chicken pieces to the hot oil and cook for 4 to 5 minutes, or until golden brown and crispy.
Drain chicken on paper towels.
In the meantime, prepare the honey sauce.
Set a pan over medium heat; add in honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk to combine.
Bring sauce to a boil; reduce heat to a simmer and continue to cook for 1 to 2 minutes, or until slightly thickened.
Remove from heat and pour sauce over chicken.
Garnish with sesame seeds and serve.

**If you don’t have rice wine vinegar you can use white wine vinegar at a 1:1 ratio. To add just a hint of sweetness, add 1/4t of sugar per tablespoon of the white wine vinegar.

Original recipe (in black) from easyweeknightrecipes.com