1. In a large bowl mix all ingredients for batter. Put in the fried fillet pieces, stir (the pieces need to cover the batter completely) and leave for 30 minutes.

2. Heat the deep-frying. Fry the slices with the batter until tender (about 2 minutes).

3. Spread on a napkin to absorb excess oil.

4. To make the sauce. All components must be pre-processed and posted next to the stove. Heat in a pan with sesame oil, put the garlic and ginger and fry for about 30 seconds. Add honey, salt, vinegar and water, stir. On top pour the starch dissolved in water and stew for about 2 minutes, stirring occasionally. 5. Put the chicken in the prepared sauce, stir. I did the opposite – doused slices on top and strained through the sieve of sauce – my daughter likes grated slivers of ginger and garlic. 6. Sprinkle with sesame seeds.

7. Garnish with white rice or funchoza.