As others have suggested, you’ll probably end up tripling the sauce amount; the fried chicken chunks generally absorb the relatively small amount of sauce mixture that is called-for very quickly. Use sesame oil (refined for high heat) for frying. I’d also recommend that you pre-mix together the teriyaki sauce and honey separately in a small dish (or measuring cup), as opposed to adding each of those separately to the chicken pieces after you put them back in the skillet. This prevents one or the other tastes from becoming overly dominant. And I would definitely *not* omit the five-spice powder, as this is the unique, exotic ingredient that has a chance to give this dish a distinctively Asian taste. The end result of this recipe is relatively unsweet; if you do like more sweetness (most restaurant-style sesame chicken is actually sweeter than this recipe) I’d add brown sugar to taste when you're at the final mix, and maybe a little soy sauce and ginger powder. Not the best I've had, but all in all, a very well-done, easy recipe!
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