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In a medium bowl combine all the SAUCE ingredients and set aside.
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In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
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Add beaten eggs to another bowl.
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Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
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Dip the chicken pieces into the beaten eggs.
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Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.
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Cook it in batches in the hot oil until golden and crispy.
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Remove to a plate and set aside.
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Discard the oil and add the chicken back to the pan, add the sauce.
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Serve it with a sprinkling of green onion and sesame seeds, if so desired.