1pound boneless, skinless chicken breasts, cut in 1.5-inch pieces
ground black pepper
1/2cup + 1 tablespoon cornstarch
2tablespoons vegetable oil
1/2cup soy sauce (reduced sodium, if wanted)
3tablespoons brown sugar
1/4cup rice vinegar
1tablespoon toasted sesame oil
1teaspoon minced fresh garlic
2tablespoons sesame seeds
2tablespoons sliced green onions
Preheat oven to 350 degrees.
Place the chicken pieces in a large bowl, season generously with salt and pepper. Add ½ cup cornstarch to the chicken and toss to coat thoroughly.
Dip each piece of coated chicken into the egg mixture, place onto a plate. Heat a large skillet over medium high heat. Add 1 tablespoon of vegetable oil to the pan and half of the chicken pieces. Make sure that the chicken pieces are all in a single layer.
Cook the chicken until well browned, about 5 minutes, then flip the pieces and cook on the other side for another 5 minutes. Repeat the process with the remaining tablespoon of vegetable oil and other half of chicken.
While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, garlic, sesame oil and tablespoon of cornstarch in a bowl.
Coat a 9×13 pan with cooking spray. Place the chicken pieces in a single layer in the pan. Pour the sauce onto the chicken pieces. Cook for 25 minutes until sauce is thick and bubbly. Garnish with sesame seeds and green onions.