Method
1
Cut chicken into bite size cubes, dip in egg then dredge in cornstarch.
2
Fry in 350F oil until deep golden and crackling, about 5 minutes. Drain.
3
Sizzle chilies in sesame oil, add tamari, orange juice and honey, simmer until thick.
4
Toss the crispy chicken in the glaze, top with scallions and serve over rice.