Ingredients:

• 1 lb (450g) of chicken breast or boneless chicken tight
• 2 cloves of garlic, grated
• black pepper to taste
• 1.5 tsp of soy sauce
• 1/2 tsp of salt
• 3/8 tsp of baking soda
• 1 egg
• 3 tbsp of sweet potato starch
• 2 tbsp of Honey
• 3 tbsp of brown sugar
• 2.5 tbsp of soy sauce
• 2.5 tbsp of ketchup
• 1 tbsp of vinegar
• 2 tsp of starch
• 3.5 tbsp of water
• 1 cup (130g) of sweet potato starch to coat the chicken
• Enough oil to deep fry the chicken
• 1 tbsp of sesame oil
• 1.5 tbsp of toasted sesame seeds
• Diced scallion for garnish

Instructions:

Cut the chicken into bite-size pieces. Marinate it with garlic, soy sauce, salt, black pepper, baking soda, egg white, and 1/2 tbsp of sweet potato starch. Mix thoroughly and rest for 40 minutes. Coat the marinated chicken with the starch. Make sure to shake off the excess flour. Let the chicken rest for 15 minutes before frying. Heat the oil to 380 F. Split the chicken into two batches. Fry each batch for a few minutes or until lightly golden. Remove from the oil and let them rest for 15 minutes. Keep the temperature at 380 F. Double fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and rest on the side. Double frying will stabilize the crunchiness so it last longer. In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, water, vinegar, and cornstarch. Pour the sauce into a large wok and stir over medium heat until thickened. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely. Sprinkle some diced scallion as garnish. Serve with white rice.