• 3/4 cup of all-purpose flour
• 1/4 cup of cornstarch
• 1 heaping tablespoon of baking powder
• 1 egg white, beaten
• 2/3 cups water
• 2 tablespoons of oil
• Pinch of salt

• 3 tablespoons of honey
• 1/4 cup of sugar
• 2 tablespoons of ketchup
• 1 tablespoon of white vinegar
• Pinch of salt

• Dash of white pepper powder
• Coarse salt, to taste
• Sugar, to taste
• 1/2 cup of water
• 1/2 cup of cooking wine (I used whatever I happened to have at the time)
  
• 2 teaspoons of sesame oil
• 3/4 pound boneless,skinless chicken breasts, cut into 1/2 inch by 2 inch strips
• Toasted white sesame seeds for serving (I did not use these)

1. Mix together the flour, cornstarch, and baking powder, then add the egg white, water, oil, and salt.
2. Put the mixture aside for 30 minutes. Make the honey sauce while the batter is resting.

For the honey sauce

1. In a bowl, mix the honey, sugar, ketchup, vinegar, and salt together.
2. Set aside for use when the chicken is finished cooking. 

For the chicken

1. Stir the white pepper powder, salt,sugar, water, cooking wine, and sesame oil together in a medium bowl. Add the chicken and toss gently to coat. Let it stand for ten minutes to marinade. 
2. Pour enough oil into a 2 quart saucepan to come to a depth of 2 inches. Heat over medium-high heat to 320 degrees.
3. Place the chicken pieces into the batter mixture and coat. Using tongs, drop into the hot oil and fry until golden brown, about two minutes. Drain on paper towels.
   
4. After the chicken is fried, heat the honey sauce mixture in a clean frying pan over medium-high heat. Stir until the mixture bubbles.
5. Mix the chicken pieces into the sauce with a spatula. Serve immediately sprinkled with the sesame seeds.