Honeyed Chicken Teriyaki

2 pounds chicken breasts, split, skinned and boned
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil for frying

Glaze:
      *1/3 cup soy sauce
      1/3 cup honey
      1 Tablespoon dry sherry
      1 clove garlic, minced or pressed
      1 teaspoon grated fresh ginger
      2 Tablespoons sesame seeds, optional
      *I recommend doubling the glaze recipe

Cut chicken into 2 inch squares. 
Combine flour, salt and pepper.
Dip chicken into eggs, then into seasoned flour, to coat.

Pour 1/2 inch oil into a frying pan.  Place over medium high 
heat. Test oil - drop a pinch of flour into pan - it should
sizzle and float on hot fat.
When fat is hot, add chicken, half at a time.
Cook, turning as needed, until chicken is golden brown.
Allow 6 to 8 minutes for larger pieces of chicken, 4 to 5 
minutes for smaller.

Meanwhile, heat soy, honey, sherry, garlic, and ginger in 
a small saucepan.

Lift chicken from oil.  Drain briefly, then dip in honey 
mixture.  Place dipped chicken on rack set in a baking pan.
When all chicken is cooked and dipped, sprinkle with sesame 
seeds, if used.

Bake chicken at 250 degrees F. for 20 minutes.  Brush with glaze
after 10 minutes - *use a second, fresh batch of the glaze for this.
Serve hot or at room temperature.