Start by seasoning the chicken pieces with salt and pepper to taste. Then, in a bowl, beat the eggs and add a bit more salt and pepper. Whisk it all together until combined. In another shallow bowl or plate, combine the flour and cornstarch. This will serve as your coating. Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then roll it in the flour-cornstarch mixture until fully coated. Repeat this for all the pieces of chicken.
Heat enough oil in a pan to reach about three inches deep and bring it to a temperature of 350° F. Carefully add 7 to 8 pieces of the coated chicken into the hot oil, making sure not to overcrowd the pan. Fry them for about five minutes or until they are crispy and golden brown. Use a slotted spoon to remove them and drain on a paper towel. Repeat the frying process with the remaining chicken.
Once cooked, let the chicken sit on the paper towel for a minute to absorb any excess oil. This keeps the pieces crispy.
While the chicken is frying, take a large saucepan and combine the soy sauce, honey, ketchup, brown sugar, rice vinegar, toasted sesame oil, cornstarch, garlic powder, and a pinch of red pepper flakes. Bring the mixture to a simmer over medium heat and let it cook for 3 to 4 minutes, stirring occasionally. You want the sauce to thicken slightly and become aromatic.
Once the sauce is ready, add the crispy chicken pieces to the saucepan. Gently toss them in the sauce until well coated. This step is crucial as it allows each piece to soak up that sweet and savory goodness. When everything is combined, sprinkle with sesame seeds and sliced green onions for garnish.
Your Sesame Chicken is now ready to be plated. Serve it hot with steamed rice or noodles, allowing everyone to enjoy the delightful flavors. Don’t forget to savor the crunch!
