Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture then back into the cornstarch.
Heat Ghee Hiang Blended Sesame Oil in a large pan over medium-high heat and cook chicken until browned. Place the chicken in a greased baking tray.
In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, Ghee Hiang Pure Sesame Oil, minced garlic, and some cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
Stirred the chicken every 10 minutes so that it coated them in the sauce.
