In a medium saucepan, combine all sauce ingredients over low heat until well incorporated. Set aside.
Pat the chicken hearts dry.
In a small bowl, combine white rice flour, corn starch, salt and pepper. Mix until combined.
In a separate bowl, whisk eggs.
To batter: Dip each heart into flour mixture, followed by egg mixture, then back into the flour mixture. Be sure to shake off excess flour after each round. Set aside. Repeat process for remaining hearts.
To make the breading process easier with the chicken hearts, try to keep one hand wet and one hand dry.
In a heavy bottom saute pan, over medium high heat, add avocado oil until it covers an inch to inch and half of the pan.
Pan fry chicken hearts until golden brown on both sides. Roughly 1 minute on each side.
In an oven safe dish, add the fried chicken hearts. Evenly pour sesame sauce over the hearts.
If you are looking for the extra crispy crunch from the breading, after you’ve pan fried it, put it on a wire rack in a sheet tray to bake. Then, coat with sauce in a mixing bowl.
Preheat oven to 350 degrees F. Bake for 20-30 minutes until the sauce is thickened.
Classically, this dish is served with white rice. I’ve found that light, fluffy basmati rice is a great addition.