1 pound USDA organic chicken (cut into small chunks)
1 large egg (beaten)
3/4 cup corn starch
3 tablespoons vegetable oil
2 stalks scallions (finely chopped) optional
1 tablespoon dry sherry
1/2 cup chicken broth
1 tablespoon rice vinegar
4 tablespoons raw organic honey
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon corn starch mixed with 1 tablespoon water
Place egg and corn starch in two separate bowls, large enough for dipping.
Take a few pieces of chicken and dip them in egg. Add them to the corn starch, toss well and set aside on a plate. Repeat until all the chicken pieces are coated.
In a pan over high heat, add vegetable oil and test the temperature of the oil by sprinkling a little corn starch. When the oil is hot (corn starch should bubble), add chicken. Make sure not to overcrowd the pan as this will bring down the temperature of the oil. Do it in separate batches if necessary.
Cook for 6-8 minutes, or until chicken is cooked through. Flip the chicken halfway through. Turn the heat off and set aside.
In a separate pan, add all the ingredients for the sauce except for the corn starch and water mixture.
Bring to a boil and whisk in corn starch mixture. Lower to a simmer and cook until sauce thickens, about 1 minute.
Turn the heat off and add chicken. Toss well until chicken pieces are evenly coated.
Transfer to a plate and top with scallions. Serve immediately.