Honey Sesame Chicken

I've never really been completely in love with Chinese food, 19 times out of 20 I'd pick Italian, Mexican or all American pizza over Chinese food but my taste buds are really starting to crave it more lately. To be honest I don't know how much a dish like this honey sesame chicken could really be considered a Chinese dish, it's probably more of an American Chinese type entree. Either way, it is completely delicious. It definitely satisfies that craving for Chinese take out.

If you don't have the sesame oil, yes it would probably be fine to leave it out of the recipe, BUT you would be amazed at how much 2 teaspoons of sesame oil can do. It is powerful stuff. It's almost like an extract, it's so potently flavorful. It has a very savory and deep tone to it with hints of smokiness. Once you taste it you may go, ahh that is what the underlying flavor of that tasty entree I had at that Chinese restaurant was that I just couldn't quite put my finger on. If you wanted to make this a bit healthier you could replace the whole eggs with 2 egg whites, reduce the cornstarch mixture to 1/4 cup as well as 1/4 teaspoon baking powder, then combine the cornstarch/baking powder mixture with the egg whites and toss the chicken into mixture, saute the chicken in a wok or large non-stick skillet with a few Tbsp of oil rather than deep frying in several cups of oil. Also, if going the lighter route you can cut the sauce recipe in half. Which ever way you make it I hope you enjoy!
Made this tonight to go with a fried rice. This recipe turned out just like a dish from restaurant. Easy and tasty, so much better than take out!

Ingredients:
3-4 boneless skinless chicken breasts, chopped into 1-5 inch pieces
1 tbs oil
6 tbs flour
1 egg lightly beaten
3 tbs corn starch
sesame seeds
fresh green onions, chopped

For the sauce:
6 tbs honey
4 tbs ketchup
3 tbs sugar
1 tbs brown sugar
2 tbs white vinegar
3 tbs soy sauce
1/2 tsp salt
1 tsp garlic powder
1 tbs cold water+ 2 tbs corn starch

Procedure:
Whisk all sauce ingredients together, set aside.
Place beaten egg, 3 tbs corn starch, and flour in three separate bowls.

Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat).
Heat oil over medium heat in a large pan or skillet.

Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though.
Add sauce to your skillet and bring to a boil.

Whisk cold water and 2 tbs corn starch together in a small bowl until corn starch is dissolved.
Add corn starch mixture to skillet. Stir until sauce thickens.

Serve over rice and top with sesame seeds and green onions. Enjoy!

Note: If you like your dishes really saucy, double the sauce recipe!