Instructions

• In a medium bowl combine the sauce ingredients: 2 tablespoons ketchup, 2 cloves garlic (minced), 1 tablespoon chili paste (optional), 1/4 cup honey, 1/3 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons brown sugar, 1 tablespoon corn starch, 1/2 cup water, 2 teaspoons sesame oil, and 1/2 tablespoon sesame seeds. Whisk until the brown sugar and corn starch are dissolved and set the sauce aside.
• In a large, shallow bowl whisk together 1 cup cornstarch, 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
• Beat the 2 eggs in a separate bowl.
• Pour about 2 inches of canola oil into a large, deep frying pan and heat over medium-high until the oil is shimmering and hot (use a thermometer if available; around 350°F is typical).
• Working in batches, dip the chicken pieces (2 pounds, cut into 1-inch chunks) first into the beaten eggs, then add them to the cornstarch/flour mixture and toss until each piece is well coated. Shake off any excess coating.
• Carefully add a single layer of coated chicken pieces to the hot oil (do not crowd the pan) and fry, turning as needed, until the exterior is golden and the chicken is cooked through (internal temperature 165°F), then remove to a paper towel–lined plate. Repeat with remaining chicken.
• When all chicken is fried, allow the oil in the pan to cool slightly, then carefully discard the oil and wipe the pan clean with a paper towel.
• Return the pan to medium heat, pour in the prepared sauce, and bring it to a simmer, stirring constantly. Cook until the sauce thickens and becomes glossy.
• Add the fried chicken to the simmering sauce and toss or stir to coat each piece evenly. Cook 1–2 minutes more to heat the chicken through and allow the sauce to adhere.
• Transfer the sauced chicken to a serving platter and garnish with sliced green onions and additional sesame seeds.