Directions

1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sugar, chili sauce, chicken broth, and 2 teaspoons of the cornstarch; set aside.

2. In a medium bowl, add the remaining 3 teaspoons of cornstarch.
3. Add sea salt and fresh ground pepper to the medium bowl.
4. Add the chicken and coat on all sides.

5. Over high heat (425°F), add peanut oil, and swirl to coat the Wok.

6. Add the chicken, cooking until there is a brown crust on all sides. Cook in batches, if necessary, to avoid chicken sticking to the bottom of the Wok.

7. After the brown crust develops, take chicken out of Wok; set aside.

8. Turn heat down to medium (275°F), and add garlic, ginger, and scallions and stir-fry for 20 seconds.

9. Pour sauce into the Wok and bring to a simmer.
10. Return the chicken to Wok and toss to combine with sauce. Stir-fry the chicken for another 1 to 2 minutes or until cooked.
11. Garnish chicken with sesame seeds and serve with rice.