Sticky Sesame Chicken

Crumb
Amys review- the sauce was really thicker than I liked and thats what she said on her webpage they like thick sauce. I was hoping for a lighter flavor in the sauce. Next time I'll try a sweet and sour sauce instead, but my family all liked it.

The Chicken

• 3-4 boneless skinless chicken breasts, chopped into 1.5 inch pieces
• 1 tablespoon oil
• 6 tablespoons flour
• 1 egg, lightly beaten
• 3 tablespoons corn starch
• 1T fish sauce
• sesame seeds
• 3-4 cups cooked white rice
• optional: fresh green onions, chopped

for the sauce

• 2/3 c honey
• 1/2c ketchup
• 1/4 c sugar
• 2 tablespoon brown sugar
• 4 tablespoons white vinegar
• 1/4 c(+1T) soy sauce
• 1 teaspoon salt
• 2 teaspoon garlic powder
• 2 tablespoon cold water + 4 tablespoons corn starch

1. Whisk all sauce ingredients together, set aside.
2. Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls. Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat). Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though.
3. Add sauce to your skillet and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. Add corn starch mixture to skillet. Stir until sauce thickens. Serve over rice and top with sesame seeds and green onions. Enjoy!

Next time just bake all the dipped and coated chicken in the oven, I think it'd be alot faster and easier.