Espresso and Lime

0 Cut your chicken into bite sized pieces 
1 Whisk 2 large eggs in a large bowl, add the chopped chicken and toss until completely incorporated and set aside 
2 Place a cup of cornstarch in a shallow bowl and set aside 
3 Place a large skillet over medium heat and add about 1/4 cup of a neutral oil 
4 Once the oil is warm, dip individual pieces of the egg coated chicken into cornstarch, coat on all sides, but allow the excess to fall back into the bowl and carefully place into the hot oil
5 Repeat until you have most of the skillet bottom covered with chicken (you’ll most likely have to cook the chicken in batches)
6 Cook the chicken for 4-5 minutes, tossing it occasionally and once it is golden, crisp and cooked through, transfer onto a paper towel lined plate and repeat with the remaining chicken
7 While the chicken is cooking, whisk 3 cloves of finely minced garlic with 1 tablespoon of pasted or minced ginger, 1/3 cup of honey, 1/3 cup of soy sauce, 1/2 cup of orange juice, 3 tablespoons of rice wine vinegar and a pinch of red pepper flakes in a small bowl (add additional red pepper flakes if more heat is desired)
8 When all of the chicken is cooked and set aside, pour the honey orange sauce into the skillet and bring to a simmer
9 As soon as the sauce begins to simmer, add the chicken and toss until every piece is generously coated
10 Reduce the heat and let the chicken cook in the sauce until it becomes dark and sticky
11 Garnish with thinly sliced green onions and white sesame seeds
12 Serve with fluffy rice and steamed broccoli