To make the marinade, combine all the ingredients in a large bowl. Add the chicken and stir to combine well. Set aside.

To make the honey sauce, combine all the ingredients in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook for 4 minutes until the sugar has dissolved and the flavours have intensified (the sauce will thicken as it cools). Remove from the heat and set aside.

To make the batter, place all the ingredients in a large bowl and whisk until well combined.

Fill a wok or large saucepan to about one-third capacity with vegetable oil and place over medium-high heat. Heat oil to 170°C or until a wooden spoon dipped into the oil produces lots of bubbles.

Place the flour on a tray and place a wire cooling rack over another tray.

When the oil is at temperature, lightly toss the marinated chicken in the flour. Add half the chicken to the batter mixture and stir until each piece is well coated.

Carefully place the battered chicken into the hot oil, one piece at a time. Cook, turning regularly for 4-5 minutes or until the batter is crisp and the chicken is cooked through. Transfer the chicken to the wire rack to drain and repeat with the remaining chicken and batter.

Allow the chicken to cool for 2-3 minutes. Reheat the oil back up to 170°C, then carefully place all the chicken into the hot oil (you can do this in one batch if you’re using a large wok). Fry the chicken, turning regularly, for another 5 minutes or until golden and crisp. Transfer to the rack to drain and season with salt.

Pour out and discard all but 1 tablespoon of the oil in the wok. Place the wok back over medium-high heat. Add the honey sauce and bring to a simmer. Add the battered chicken and toss for 3-4 minutes or until the sauce has thickened and the chicken is well coated.

Add the spring onion and toss until well combined. Transfer to a serving platter and sprinkle with the sesame seeds.