½ cup honey
1 tsp. hot sauce (optional)
1 ½ lb. boneless chicken breast, cut into strips
1 ½ cup panko or plain breadcrumbs
¼ cup sesame seeds
Salt and pepper
Vegetable oil, for frying
In a bowl, combine the mustard, honey, and hot sauce. Separate out half the sauce and reserve for later. Beat the egg into the remaining sauce. Coat the chicken in the sauce.
Combine panko crumbs, sesame seeds, ¼ tsp. salt and ½ tsp. pepper.
In a large skillet, heat a shallow layer of oil over medium-low heat. Coat chicken in crumb mixture and fry until golden brown on both sides. Serve immediately or keep warm in a 250 degree oven. Serve with remaining sauce drizzled on top or as a dipping sauce on the side.