1.55lbs (700 gr)chicken breastskinless and boneless
1eggbeaten
3tbsp (1.52 fl oz) (45 ml)milk
1tbsp (53 oz) (15 gr)mustard
1/2C (2.30 oz) (65 gr)all purpose flour
1/2C (2.60 oz) (74 gr)corn starch
Vegetable oil for frying(not olive oil)
Salt and pepper to taste
For the sauce:
1tbsp (0.50 fl oz) (15 ml)vegetable oil
1garlic clove, diced in small cubes
2tbsp (1 fl oz) (30 ml)honey
1/3C (2.70 fl oz) (80 ml)soy sauce
1/2C (4.23 oz) (120 gr)ketchup
3tbsp (1.58 oz) (45 gr)brown sugar
2tbsp (1 fl oz) (30 ml)rice vinegar
1tbsp (0.50 fl oz) (15 ml)sesame oil
1tbsp (0.28 oz) (8 gr)corn starch
To garnish:
2scallions, green or spring onions
2tbspsesame seeds
Instructions
For the chicken:
Chop the chicken in dices of about 0.80 inches (2 cm) and add salt and pepper.
In a bowl using a for, mix the egg, milk and mustard. Season with salt and pepper.
In a large plate put the flour along with the corn starch and mix. In a medium size pot over medium heat put enough quantity of oil for frying.
Take the chicken pieces and coat them with the egg mixture and then with the flour. Kepp doing this with all the chicken pieces.
Once the oil is hot enough for frying 375º F (180º C). Add about 7 or 8 pieces of chicken and cook for 5 minutes until they turn golden brown. Put the fried chicken on a plate with kitchen paper to absorb the excess oil.
Repeat the process with all the chicken until you are done.