• Trim and cut the green beans in half and cut the yellow pepper into cubes.
• Cut the chicken breast into bite sized pieces, about 1-inch sized cubes.
• In a bowl, whisk together the sweet chili sauce, soy sauce, honey, water, sesame oil, cornstarch, and sesame seeds until combined. Set aside.
• Whisk together the eggs, salt and pepper in a large bowl. Add the chicken cubes and wet batter and mix to fully coat the chicken in the marinade.
• In a large Ziploc bag, add the flour, cornstarch, salt, pepper, paprika, and garlic powder and mix to combine.
• Transfer the chicken from the wet batter into the bag with the flour mixture, removing any excess wet batter from the chicken before adding to the bag.
• Once all the chicken is in the bag, close the bag and shake, to coat all the chicken in the flour batter. (You can do this in a bowl if you prefer, but I find using the bag method is easier, faster, and less messy.)

Frying the Chicken-

• Add oil to a large skillet or pot with oil, covering the bottom and heat. (The oil should be at 350°F.)
• Once the oil is hot, add the chicken to the pan, piece by piece and fry until all the chicken is golden brown and cooked through, about 4-5 minutes total.
• Transfer the fried chicken to a paper towel lined plate. Repeat with all the chicken.

Honey Sesame Chicken-

• In a wok or large deep skillet, heat sesame oil on medium high heat. Add the green beans and cubed bell peppers to the skillet and sauté for 6-7 minutes. (Sauté the vegetables while you are frying the chicken for fast cooking time.)
• Add the sauce mixture to a small saucepan and cook on medium high heat, bring to a simmer, allowing the sauce to thicken. Remove from the heat.
• Once the veggies are tender, turn off the heat and add the fried chicken and honey sesame sauce to the wok and toss until well combined. Top with freshly chopped greens and sesame seeds.
• Serve immediately with desired sides.