Directions

1. In a bowl, mix soy sauce, sesame oil, sugar, honey, rice vinegar, and garlic; set aside.

2. In a big bowl, mix beaten egg with cornstarch and season with sea salt and fresh ground pepper. Let it rest for 10 minutes.
3. Add chicken to mixture, tossing to coat all the pieces.

4. Bring Wok up to 425°F. Once hot, add oil and swirl to coat the Wok.

5. Add chicken and stir-fry for 5 to 6 minutes or until golden brown.
6. Add the sauce to Wok, toss with chicken, and continue to stir-fry for 2 minutes or until sauce thickens. Remove from heat.
7. Garnish with sesame seeds and scallions. Serve.