2 lbs. thick chicken cutlets
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. cooking sherry
1 clove minced garlic
1 tsp. grated ginger
2 tbsp. sesame seeds

Cut chicken in 2 to 3 inch squares. Combine flour, salt and pepper, dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in large, wide frying pan, place over medium to high heat. When oil is hot enough, add chicken pieces one at a time, as many as you can fit into pan. Cook, until golden brown, turning as needed. Drain on paper towels and set aside. Heat all glaze ingredients (except sesame seeds) in small pot. Dip chicken pieces in glaze and place on cookie sheet. Sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.