To coat the chicken breast add the egg, salt, pepper and 1 tablespoon oil into a medium bowl and whisk together well.

In a second bowl, add ½ cup corn starch and ¼ cup flour and mix.

In a large dutch oven or a wok, heat oil to 375 degrees (about 2 inches of oil).

Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.

To make the sauce combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce and cornstarch in a medium saucepan and bring to a boil and cook until it thickens (don't make the sauce in your chicken pan).

When you are done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).

Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil and the honey sesame sauce and toss quickly to combine.

Remove from heat and garnish with sesame seeds before serving.