A recipe for Chinese honey chicken by chef Bee Yinn Low is available on RasaMalaysia.com. The recipe involves coating chicken breast cubes in a batter, deep-frying them in oil, and tossing them in a honey garlic sauce.
Cut 1 pound of boneless chicken breast into 1-inch cubes. Marinate the cubes with 1/2 teaspoon of salt and 3 dashes of ground white pepper for five minutes. In a separate bowl, whisk together 1 egg white, 1/2 cup of sifted all-purpose flour, 1/4 cup of cornstarch, 1/2 teaspoon of baking powder, 1/2 cup of ice water and 1 tablespoon of peanut oil. Season with 1/4 teaspoon of salt. Mix in the chicken cubes, and rest in a refrigerator for 30 minutes to an hour.
In another bowl, mix together two sliced cloves of garlic, 1/3 cup of pure honey, 1 teaspoon of dry sherry wine, 1 teaspoon of apple cider vinegar and 1/4 to 1/2 cup of water. Season with 1 teaspoon of salt.
Heat a wok with deep-frying oil. Gently set the battered chicken cubes in the oil one by one, keeping them separated. Fry on medium-high heat until they become golden brown and fully cooked. Rest the finished pieces on paper towels.
Remove all but 3 tablespoons of oil in the wok. Fry 2 crushed cloves of garlic in the oil until fragrant, then remove. Pour in the honey sauce mixture, and bring to a light simmer. Thicken with a slurry of 2 teaspoons of cornstarch mixed with 4 teaspoons of water. Toss the chicken into the wok with the sauce, and stir well to coat. Garnish with toasted sesame seeds.