Honey Sesame Chicken

In a medium bowl, whisk together the honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil. (2 minutes)

In a separate bowl, combine 0.5 cup cold water, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Mix well until the cornstarch is dissolved. Add this mixture to the honey sauce and stir to combine. Set aside. (3 minutes)

Lightly sprinkle the chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon garlic powder, ensuring even coverage. (2 minutes)

In a large bowl, whisk the egg until frothy. Add the remaining 1 teaspoon salt and 1/2 teaspoon garlic powder, mixing well. Gradually mix in the flour until well combined. In a separate bowl, combine 0.5 cup cold water and 0.5 cup cornstarch until smooth. Add this to the egg mixture and mix thoroughly. Finally, add the avocado oil and baking powder; mix until the batter is smooth and consistent. (8 minutes)

Pour approximately 3 inches of peanut oil into a wide, deep pot. Heat the oil over medium-high heat until it reaches 325 degrees F (165 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)

Dip half of the chicken pieces into the batter, ensuring each piece is fully coated. Carefully scoop tablespoonfuls of the battered chicken into the hot oil, being careful not to overcrowd the pot. Fry in batches for approximately 1 minute per side, until the chicken is golden brown and cooked through. Remove the fried chicken and place it on a plate lined with paper towels to drain excess oil. Allow the oil to return to 325 degrees F (165 degrees C) between batches. (15-20 minutes)

Pour the honey sauce mixture into a large skillet. Bring to a simmer over medium heat, stirring occasionally, for 3 to 4 minutes, or until the sauce thickens slightly. Add all of the fried chicken pieces to the skillet and toss to coat them evenly with the honey sesame sauce. Sprinkle the toasted sesame seeds over the chicken. (8 minutes)