Honeyed Chicken Teryaki

Honeyed Chicken Teriyaki
Serves 4

2 pounds chicken breast, skinless and boneless
1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 egg whites, lightly beaten
oil for frying
1/3 cup low sodium soy sauce
1/3 cup honey
1 tablespoon dry sherry (or dry white wine)
1 clove garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons sesame seeds, optional

Heat oven to 300 F.
Cut chicken into 2" chunks. Combine flour, salt and pepper. Dip chicken in egg whites, then coat with season flour. Fry chicken pieces in 1/2" of hot oil; do half of the chicken at a time. Cook, turning as needed until chicken is golden brown. (about 6-8 minutes).
Meanwhile heat soy sauce, honey, sherry, garlic and ginger in a small saucepan.
Lift chicken from oil and drain. Dip in honey-soy mixture, then place on a wire rack set in a baking pan (or use a broiler pan). When all the chicken is cooked and dipped, sprinkle with sesame seeds if desired.
Bake at 300 F for 15-20 minutes. Brush with remaining glaze after about 10 minutes.
Serve hot or at room temperature.