In a large bowl, place chicken and marinade ingredients.

Mix thoroughly to break up the egg white.

Allow marinating for 10-20 minutes.

Mix the chicken stock, Shaoxing wine, vinegar, honey, soy sauce, and sugar in another bowl.

Place the flour in a large tray or bowl.

Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.

Fill a wok or saucepan to about 1/3 capacity with the vegetable oil.

Heat over high heat. The oil is hot enough frying when a wooden spoon dipped into the oil forms small little bubbles.

Shake excess flour from the chicken pieces.

Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

In a clean wok or pan over medium heat, add 1 tablespoon of oil and garlic.

Cook for about 10 seconds or until fragrant.

Then add the chicken stock mixture.

Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam.

Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly.

Add the chicken pieces and toss until evenly coated.

Transfer to a serving plate and sprinkle with sesame seeds.

I served with a quick egg fried rice (using the leftover yolk).