4 chicken breasts 1 cup cornstarch 3 eggs salt and pepper ¼ cup canola oil Sauce: ¾ cup honey ¾ cup soy sauce ½ cup ketchup ½ cup brown sugar ½ cup rice wine vinegar 1 t sesame oil 1 t minced garlic 1 T cornstarch additional sesame seeds for garnish

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 T cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through. I stirred the chicken every 15 minutes so that it coated them in the sauce.