Ingredients

Half a kilo of boneless skinless chicken breasts, cut into small pieces

2 beaten eggs beaten

Salt (to taste)

Pepper (to taste)

Half cup all purpose flour

Half cup cornstarch

Oil for frying

The Sauce

1 teaspoon of vegetable oil

1 teaspoon of minced fresh garlic

1/4 cup rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons cornstarch

2 tablespoons sesame seeds

1/4 cup honey

1/3 cup soy sauce

Half cup ketchup

3 tablespoons brown sugar

2 tablespoons sliced green onion

Basmati rice

Directions

Add eggs in a bowl. Put pepper and slat to taste and stir to combine. Put flour and half a cup of cornstarch in a seperate bowl or a plate, and stir to combine. Dip each chicken pieces first in the egg mixture and then the flour. Heat oil in a deep pan to 180 celcius degrees. Add 7 pieces of chicken to the pan each round. Drain the chicken on paper towels afterwards. While the chicken is cooking, mix honey soy sauce, ketchup, Brown sugar, basmati rice, vinegar, 2 teaspoons of cornstarch and sesame oil in a bowl. Heat teaspoon of oil in a large pano ver emdium heat. Add the garlic and cook for half a minute. Add the honey mixture and bring to a simmer. Cook for 3 minutes or until it thickens. Add the crispy chicken to the pan and coat with the sauce. Sprinkle with sesame seeds and green onions before serving.