Vegetable oil, for deep-frying
2 chicken breasts, cut into large cubes
2 tbsp soy sauce
4 tbsp cornflour
White sesame seeds, for garnish
Honey lemon sauce
¼ cup of water
¼ cup of honey
2 tbsp tomato sauce
1 tsp 5 spice (optional)
¼ tsp sesame oil
Juice of 1 lemon and zest of ½ lemon
Whisk together the eggs and soy sauce. Toss the chicken with the soy and egg and marinate for 20 minutes.
For the sauce, combine all the ingredients in a small pot and bring to boil. Then turn down to a low heat and simmer until it thickens.
Add the cornflour to the chicken and mix through until there are no lumps.
Heat oil in a wok to 180°C. Carefully place chicken pieces one by one into the oil and deep fry in batches until golden brown. Drain chicken pieces on paper towel or a rack then place in a bowl with the sauce and toss until well coated and glistening. Place in a shallow bowl and sprinkle over sesame seeds and a little extra sesame oil.