Sesame Chicken

To Serve:
1 3/4 cup Chicken Broth
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin Rice
Green Onions, chopped
Chicken:
3 Tablespoons Cornstarch
2 Eggs, lightly beaten
1/2 cup + 2 Tablespoons Flour 
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
2 teaspoon Paprika
5 Tablespoons Oil
3 Chicken Breasts, chopped into bite size chunks
Sauce:
1 Tablespoon Sesame Oil
2 Cloves Garlic, Minced
1 Tablespoon Rice Vinegar
2 Tablespoons Honey
2 Tablespoons Franks
3 Tablespoons Ketchup
2 Tablespoons Brown Sugar
4 Tablespoons Soy Sauce

Bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with a fork.

Place the cornstarch in a shallow bowl and the egg in another shallow bowl.  Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.

Heat oil in wok until hot.

Dredge the chicken in the cornstarch, then dip in the egg, and finally dredge it in the seasoned flour.  Add to wok and cook on high heat for 6-7 minutes, turning 2-3 times during cooking, until well browned.  Remove from pan and place in a bowl lined with kitchen towels.

Add all the sauce ingredients to the hot wok.  Stir and bubble on a high heat until the sauce reduces by about a third (~2-3 minutes).  Add the chicken back in and toss in the sauce to coat.  Cook for 1-2 minutes.  

Serve over rice and sprinkled with green onions.