2 lb. chicken breasts, split, skinned and boned
1/2 c. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
Oil for frying

GLAZE:

1/3 c. soy sauce
1/3 c. honey
1 tbsp. dry sherry
1 clove garlic, minced or pressed
1 tsp. grated fresh ginger
1 tbsp. sesame seeds

Cut chicken in 2 inch squares; combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in wide frying pan; place over medium high heat. When fat is hot, add chicken, half at a time. Cook, turning as needed until brown, 6-8 minutes. Put meat, soy sauce, honey, sherry, garlic, and ginger in a small pan. Drain chicken and dip in honey mixture, then place on a rack set in baking pan. Sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes; brush with glaze after 10 minutes. Serve hot or at room temperature.