Ingredients

Method

In a large bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces to the bowl and toss them to coat evenly with the cornstarch mixture.

Heat the vegetable oil in a large, deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches for 4-5 minutes, or until they are golden brown and cooked through. Remove the chicken from the oil and set it aside on a paper towel-lined plate.

In a small saucepan, combine the soy sauce, honey, rice vinegar, ketchup, minced garlic, minced ginger, and toasted sesame oil. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-6 minutes, or until the sauce has thickened slightly.

Add the fried chicken pieces to the sauce and toss them to coat evenly.

Serve the Sesame Chicken hot, sprinkled with toasted sesame seeds and sliced green onions, alongside steamed white rice.