4 chicken thighs (filets), cut up
1/2 egg
1 tsp. cornstarch
1 tbsp. wine to loosen
Oil for frying
Extra fry pan

1 tbsp. soy sauce
1 tbsp. honey
1 tsp. vinegar
1 tbsp. sesame seed
1 tsp. ginger, crushed

Mix together 1/2 egg and cornstarch; should be sticky. If too thick use wine to loosen. Coat chicken pieces with mixture. Brown and remove. Re-fry to deep brown, to be dark and crispy. Remove from oil to extra fry pan. Mix and all sauce ingredients together. Pour on chicken coating well.