1. In a bowl, whisk together all the sauce ingredients – honey, ketchup, sugar, brown sugar, white wine vinegar, soy sauce (or Tamari), sea salt, and garlic powder. Set the sauce aside for later.
2. In a shallow bowl, lightly beat the eggs and add a little milk or water.
3. In a large Ziploc bag, combine the ingredients for the Dry Coat mixture – flour, organic cornstarch, sea salt, and baking powder. Seal the bag and shake well to evenly mix the dry ingredients.
4. In batches, dip the chicken pieces in the egg mixture, allowing excess egg to drain off. Then, place the chicken in the bag with the Dry Coat mixture and shake until the chicken is evenly coated.
5. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan (do not submerge the chicken; there should be just enough oil to sauté it).
6. Using tongs or your hands, carefully place the coated chicken in the hot pan. You may need to cook the chicken in multiple batches to ensure even cooking. Cook the chicken for 5-7 minutes, flipping it over at least once to ensure it’s cooked through.
7. Transfer the cooked chicken to a plate lined with paper towels and repeat the dipping and sautéing process for the remaining chicken.
8. Once all the chicken is cooked, add the sauce to the skillet and bring it to a boil. Stir in the sesame seeds until the sauce thickens.
9. Return the cooked chicken to the pan and stir to evenly coat it with the sauce.
10. Serve the honey sesame chicken over rice and garnish with additional sesame seeds and green onions for added flavor and presentation. Enjoy this delicious and flavorful dish!

WHAT TO SERVE WITH THIS
PERFECTLY BAKED BROWN RICE
CHINESE FRIED RICE