2 pounds chicken breasts, split, skinned and boned
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
Vegetable oil for frying
1/3 cup soy sauce
1/3 cup honey
1 tablespoon sherry
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds
Cut chicken into 1 inch squares. Combine flour, salt and pepper. Dip chicken into eggs, then coat with seasoned flour.
Pour ½ inch oil into a wide frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot oil.
When the oil is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown. Allow total of 6-8 minutes for larger pieces. Drain cooked chicken on paper towels. Cook remaining batch and drain.
Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small saucepan.
Dip cooked chicken pieces into glaze and place on a baking sheet. When all the chicken is cooked and dipped, sprinkle with sesame seeds.
Bake at 275F for 20 minutes. Brush with remaining glaze after 10 minutes.