Step 1

Prep and marinate chicken: Add all the chicken and marinade ingredients to a bowl and toss well to break up the egg white. Marinate for 10 minutes.

Step 2

Prepare sauce: In another bowl add the chicken broth, rice vinegar, honey, soy sauce, sesame oil and whisk well.

Step 3

Dredge chicken through flour: Add the flour to a shallow plate or bowl. Toss in the chicken pieces and the marinade, then use your hands to toss everything together.

Step 4

Fry chicken: Add about a cup of oil to a wok or skillet and heat over high heat. When the oil is hot enough, add a few chicken pieces at once, shaking off any excess flour and fry for about 3 to 4 minutes or until golden and cooked through. Drain on a plate lined with kitchen towels. Repeat with remaining chicken, it will take about 3 batches.

Step 5

Cook sauce: In a clean wok add the prepared sauce and simmer over medium-low heat. Form a cornstarch slurry by mixing it with the tbsp of water, then pour into the sauce. Whisk the sauce and cook for another minute until the sauce has thickened.

Step 6

Toss chicken with sauce: Add the cooked chicken pieces to the sauce in the wok and toss well until the chicken is evenly coated. Sprinkle with sesame seeds and serve.