1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

For the Chicken

¼ cup cornstarch

2 eggs beaten

½ cup all purpose flour

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

1 tbsp brown sugar

2 cloves garlic minced

¼ cup sesame seeds for garnish

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 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 want a thicker sauce, combine ½ tablespoon cornstarch with ½ tablespoon cold water; whisk to combine and then whisk into the sauce. Cook for a minute, or until heated through.

Serving: 4ounces | Calories: 441kcal | Carbohydrates: 50g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 698mg | Potassium: 554mg | Fiber: 2g | Sugar: 27g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg