4 chicken breasts
2 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon paprika
Oil for frying
2 tablespoons sesame seeds
1/3 cup of reduced sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 cloves minced garlic
1/4 cup honey
1/4 cup ketchup
3 tablespoons of brown sugar substitute
Directions (If you have a Wok use it)
Heat a couple of inches of cooking oil over medium heat in a skillet.
Cut chicken into bite size pieces
Add flour, cornstarch, salt, pepper, garlic powder, and paprika in a pie plate or mixing bowl. (You will be dipping the chicken pieces in this)
Crack 2 eggs in another pie plate or bowl and whisk.
Dip some chicken pieces in the flour mixture and coat, then dip in egg mixture and coat, and then back into the flour mixture. As they are coated I put them in another bowl to make room for the next chicken pieces to get floured. Continue until all chicken is battered.
As soon as the oil is hot enough go ahead and drop some of the chicken in. You know it is hot enough when you drop some flour in and it sizzles.
Cook 3 – 4 minutes each side. They should be golden brown.
Place done chicken pieces on a paper towel lined plate or in a bowl.
Drain grease from skillet into a grease can and put the skillet back on medium heat. The skillet should still be hot.
Add soy sauce, rice vinegar, sesame oil, minced garlic, honey, ketchup, and brown sugar into skillet.
Whisk ingredients together and bring to a boil.
Continue to simmer for 3 – 4 minutes.
Then add in the chicken pieces and coat those with the sauce.
Sprinkle sesame seeds over chicken and serve over a bed of white rice. You can also add green onions at this point if you want.