2 lbs. chicken breasts, split, skinned & 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
1 tsp. grated fresh ginger

Cut chicken in 2" squares. Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2" oil in a wide frying pan; place over medium high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown.

Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.

Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan. Lift chicken from oil. Drain briefly, dip in honey mix, then place on a rack set in a baking pan. When all chicken is cooked and dipped. Bake at 250 degrees for 20 minutes, brush with glaze after 10 minutes.