For the chicken:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- ½ cup water
- 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch chunks
For the sauce:
- ½ cup honey
- 3 tbsps low sodium soy sauce
- ¼ tsp dark sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsps water
- Vegetable oil, for deep-frying
- Toasted sesame seeds, to garnish
- In a heavy-bottomed pot or dutch oven, heat about 1 inch of vegetable oil to 375F over medium high heat. Meanwhile, in a large mixing bowl, whisk together flour, cornstarch, salt, and water until well blended. Dip chicken pieces into the flour mixture, toss to coat, and fry in the hot oil in small batches until golden brown, about 4 to 6 minutes. Transfer to a paper towel lined plate to drain excess oil.
- In a large saucepan over medium heat, combine honey, soy sauce, sesame oil, and vinegar, and bring to a boil. In a small bowl, whisk together cornstarch and water until well blended. Once the sauce is boiling, lower the heat and slowly add in the cornstarch mixture, whisking continuously, until the sauce has thickened. Add the cooked chicken and toss to coat well.
- Garnish with toasted sesame seeds and serve warm over rice.
*Between additions of cornstarch-water mixture, allow the sauce to go back to a simmer to check for consistency. Use more cornstarch mixture if you prefer a thicker sauce, or less if you prefer a thinner sauce.