1-Cut 1 1/2 lbs boneless skinless chicken breasts into 1-inch pieces. Pat them dry with paper towels so the coating sticks better.

2-Beat 2 eggs in a medium bowl and season with salt and pepper to taste.

3-In a separate shallow dish combine 1/2 cup all-purpose flour and 1/2 cup cornstarch; mix and set aside. This dry mix creates the crispy, takeout-style exterior that clings to the chicken.

4-Line a tray with paper towels for draining fried chicken, and prepare a plate for the coated pieces ready to go into the oil.

5-Dip each chicken piece first in the beaten egg mixture, ensuring it is fully coated.

6-Immediately dredge the egg-coated piece in the flour-cornstarch mix, pressing gently so the dry mix adheres evenly around the chicken.

7-Place coated pieces on a wire rack or plate, spaced so they do not stick together before frying.

8-Working in batches, fry chicken pieces for about 5 minutes or until golden and crispy. Avoid overcrowding the pan; that will drop the oil temperature and make the coating greasy.

9-Use a slotted spoon to transfer cooked pieces to paper towels to drain briefly. If you need to keep batches warm, place them on a baking sheet in a 200 degree F oven for a few minutes while you finish frying the rest.

10-In a bowl combine 1/4 cup honey, 1/4 cup soy sauce (reduced sodium preferred), 2 tablespoons ketchup, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, and 2 teaspoons cornstarch. Whisk until smooth.

11-In a large pan, heat 1 teaspoon vegetable oil over medium heat. Add 1 teaspoon minced fresh garlic and cook for about 30 seconds until aromatic but not browned.

12-Add the sauce mixture to the pan and bring to a simmer. Cook for 3 to 4 minutes until slightly thickened and glossy. If the sauce becomes too thick, add a tablespoon of water at a time until it reaches the desired consistency.

13-Toss the drained fried chicken in the hot sauce until each piece is evenly coated. Work in batches if needed so the sauce clings instead of pooling.

14-Sprinkle 2 tablespoons sesame seeds and 2 tablespoons sliced green onions over the coated chicken. Serve immediately over steamed rice, quinoa, or noodles.