2 pounds chicken breasts, split, skinned and boned 1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 2 eggs, beaten oil, for frying ***Glaze*** 1/3 cup soy sauce 1/3 cup honey 1 tablespoon dry sherry 1 clove garlic, minced or pressed 1 teaspoon grated fresh ginger 2 tablespoons sesame seeds, optional celery, for garnish
Cut chicken into 2 inch squares. 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.
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.
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 baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. Bake at 250 degrees F for 20 minutes. Brush with glaze after 10 minutes.