2 lb. 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

Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch 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 6-8 minutes for larger pieces, 4-5 minutes for smaller pieces.

Meanwhile, heat soy, honey, sherry, garlic and ginger a small pan. Lift chicken from oil; drain briefly. Dip in honey mixture, then place on a rack set in a baking dish. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. Bake at 250 degrees for 20 minutes.

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
2 tbsp. sesame seeds

Brush with glaze after 10 minutes. Serve hot or at room temperature.