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

4 chicken breasts 1 cup cornstarch 3 eggs 1 t sesame oil 1 t minced garlic 1 T cornstarch

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.