Sesame Chicken

In large resealable bag, shake chicken pieces and cornstarch. In large saucepan over medium heat, add canola oil. Fry chicken in batches, flipping over to brown both sides, adding oil when necessary. Remove to plate when browned.

In small sauce pan, add 1 tablespoon canola oil. Add garlic and cook until fragrant. Add soy sauce, rice vinegar, sesame oil, honey and chili sauce. Add cornstarch to water and whisk into sauce pan. Cook until slightly thickened.

Wipe out the pan that you fried the chicken in. Turn the heat to medium high and add sesame seeds and toast for 3–5 minutes or until lightly browned, stirring frequently. Remove toasted sesame seeds to bowl.

Return the cooked chicken to skillet. Stir in sauce and sprinkle with scallions and toasted sesame seeds. Serve over rice or Chinese noodles.