2 lbs. 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:

1/2 c. soy sauce
1/2 c. honey
1 tbsp. dry sherry
1 clove garlic minced or pressed
1 tsp. grated fresh ginger
2 tbsp. sesame seed
Optional celery, for garnish

Preparation: cut chicken in 2 inch squares. For appetizers, cut in 1 inch squares. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 in oil in a wide frying pan; place over medium 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 smaller pieces.

Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.

Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a backing pan. When all chicken is cooked and dipped sprinkle with sesame seeds, if used.

Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.